Okay, today I’m talking about my experience with Heritage high gluten flour. I’ve been baking for a while now, and I’m always on the lookout for ingredients that can take my bread to the next level. So, when I heard about this flour, I had to try it.
First off, I got my hands on a bag of Heritage high gluten flour. This stuff is known for its high protein content, which usually means a stronger, chewier bread. I was excited because I wanted to see if it lived up to the hype.
I started by baking a simple loaf of bread. I mixed the flour with water, yeast, and a bit of salt. One thing I noticed right away was how thirsty this flour was. It absorbed a lot more water than regular all-purpose flour. I had to keep adding a bit more water as I kneaded the dough just to get it to the right consistency.
- Flour
- Water
- Yeast
- Salt
After the first rise, I shaped the dough and let it proof. I preheated my oven to 350F (175C) . I could already tell the dough had a lot of strength – it held its shape really well, which is always a good sign. The gluten development was impressive, and I could see those nice air pockets forming. That’s the high protein doing its thing.
Baking process
Then, I baked the loaf. When it came out of the oven, it looked amazing. The crust was golden brown and had that perfect crackly texture. When I sliced into it, the crumb was everything I hoped for – chewy, airy, and full of those big, beautiful holes you want in a good artisan bread. The high gluten content had really delivered on texture. I noticed that the taste of the bread was fantastic and it was much better than the bread I made before.
Next, I decided to try making pizza dough with it. Same story – the dough was super strong and elastic. I could stretch it out thin without any tearing. The pizza crust turned out amazing, with a nice chew and a satisfying crunch. It was definitely some of the best pizza I’ve made at home, and my family loved it. It was a great experiment, and I found that this flour can be used for making pizza. I’ll use it in the future, especially when I’ll have some guests.
After that, on the weekend I tried making focaccia and ciabatta. And the result was so good that I made some for my colleagues on Monday. They also liked it.
So, overall, I’m really impressed with Heritage high gluten flour. It’s definitely a step up from regular flour if you want to make bread with great texture and structure. It’s a bit more work because of the extra water it needs, but totally worth it. If you’re serious about baking, give it a try – you won’t be disappointed!
