The (not so) HIDDEN SECRET of SUPERMARKET FLOUR

Summary by Krater

Jack compares bread made with supermarket plain flour to bread made with branded strong white bread flour, concluding that flour with added wheat gluten produces a larger loaf.

From the video

Answers: Is supermarket flour as good for baking bread as branded flour?

• Supermarket flour vs branded flour
• Adding wheat gluten to flour
• Bread loaf volume and rise comparison

Ingredients

• strong white bread flour
• supermarket white flour
• yeast
• water
• salt
• olive oil

What it concludes

• Flour with added wheat gluten produces a significantly larger, lighter loaf of bread compared to flour without added gluten.