On 02/02/2021 15:47, Graham wrote:
> On Tue, 2 Feb 2021 10:55:35 +0000 (GMT), Peter Flynn wrote:
>> Ground oats need gluten to make bread, but how gluten much per
>> pound of oat flour?
> Why not match the % of bread flour. I.e., try 12-13% of the oat weight.
Thanks, very useful percentage.
> I'd be interested to learn of the results of your experiments. Whenever
> I've added a significant quantity of oats to a bread, it has come out with
> the texture of plum pudding:-)
I had oatmeal bread once long ago, I think in Cranks' restaurant in
Dartington, and it was as light as a half white, half wholewheat loaf.
But yes, my impression is that it's usually soggy.
On 02/02/2021 19:35, bob prohaska wrote:
> FWIW, I tried making bread with durum wheat flour and 10% "vital
> wheat gluten" (quotes as I'm not sure what's _vital_ about the
I have no idea why they don't just call it "gluten".
> I too searched for how much gluten to use and found a wide range of
> values, from a teaspoon to a tablespoon per cup of flour
I have had problems with Odlums bread flour in my bread machine of late,
with the loaf sinking after baking. One tbsp gluten per 500g flour has
fixed that, but I didn't know how to extrapolate that to dealing with a
flour that has basically no gluten at all.
> Unless you're aiming for edible seat cushions.
> One added question would be the effect of adding egg in place of some
> or all of the gluten. I gather egg proteins play an important role in
> pasta, but I'm unclear how/if it'd be relevant to yeast bread.
More like brioche, I would imagine.
On 02/02/2021 21:57, US Janet wrote:
> This is from The Ultimate Guide to Oatflour
Thank you — I hadn't come across that one.
> [...] So generally speaking, I do not recommend substituting all of
> the wheat flour for oat flour because it tends to get gummy and dense
> if not used in the right liquid to dry ratios.
That's what I need to test.
Thank you all