How it works? It is very, very simple - first you have make dense dough "dough for extra gluten" of only flour and luke warm water water (50-60% hydration depends flour type), knead well and leave for 30 minutes for develop gluten. Then you have to isolate gluten from it - just like making "vegan meat" - by wash in bowl in luke warm water. Next type weight of gluten you obtained into calculator (for adjust water to final dough). On the end just incorporate your gluten into final dough. Mix and knead like in your recipe directions.
Notes to form:
- "Hydration of dough for gluten %" field should be 50 for pastry and all-purpose flour, for bread flour use 60%. Dough should be dense but not dry, otherwise gluten will not develop well.
- "Hydration for wash gluten %" field should be 200-300 if you will wash gluten in bowl. If you do not need keep starch as lefover you can wash just under running water. You can use Lugols liquid for detect if there is still starch in your gluten.
Obtained gluten parameters - If gluten was washed really good (you can use Lugols liquid for detect if there is still starch in your gluten) and knead for squeeze the water as much as possible from this section the parameters should be quite real. Also after isolate gluten you can do some more tests: flow, strength, stretch... for know your flour.
The leftover after washing gluten is almost 100% Gluten-Free mixture of water and starch, do not remove it, you can use this for make another amazing dough improver (gruel), or just make crepes, pancakes, use for sauces, soups... feed sourdough or compost.
This method replaces using VWG - Vital Wheat Gluten at all.
You can type weights in any unit. If you type eg. 500 grams or kilograms the results will be also in grams or kilograms. If you type eg 12,58 ounces, the result will be also in ounces.
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