I was lacking bread flour, which has 15% protein content. I needed to make something where this is crucial, since you need to roll out the dough really thin. I have all purpose flour with 10% protein content.
So I decided to extract some gluten from flour following this video.
The gluten extracted is already clumped together like in the video. I'm not sure what's the right way to add it to my dough to enrich it.
I can think of three ways:
- Dry it and let it powder, mix it in with powdered flour
- Mix powdered flour with it, mixing it well with water perhaps
- Stretch it out and add to kneaded dough and knead more
The main concern here is that since it's already clumped together, will it become a part of the gluten network of my dough and actually enrich it uniformly, or will it stay together as a strong sub-network within my dough which will continue to have a shallow gluten network.
So I can also think of some bad ways of doing it:
- Mixing it with flour without dissolving in water
- Mixing it with kneaded dough without stretching it out
I did #3, since I mis-sequenced my moves. I'd have wanted to do #2 instead. But I think #1 would be the most effective, if you have the time.
I don't know enough about molecular level details of gluten network formation to judge which of these will be effective and which will be ineffective. I'll have some empirical evidence for #3 but nothing to compare it with.
Is my concern valid? Are the methods 4 and 5 actually bad? Are methods 1-3 alright or is one of them bad as well?