/ck/ - Food & Cooking

>>5907415
Yeast and vital wheat gluten are two different things. Yeast is the leavener. Vital wheat gluten is used to beef up the protein matrix in the dough to support a more substantial rise. It's generally added when you're using low-protein flours, though my honest experience is that it does not create miracles: low-protein and/or high-bran flours will always producer denser breads.

Try 100% bread flour, 65% water, 2.5% salt, 1% yeast in your bread maker and see how that goes.

Oh yeah, and I forgot the bread I just pulled out of the oven. I got super lazy with the slash pattern, and the two boules opened up very irregularly. I still think they look cool, even if it wasn't intentional.