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Flour Recommendations for Stollen recipe

post #1 of 2
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Help! I am trying to make my stollen recipe. Restaurant Depot only had the King Arthur Special Patent flour, not regular bread flour. It does not seem to give me a gluten structure. I kneaded and mixed it, and tried the window test. It was weak at best. It rips and falls. I made four loaves so far, and it just melts to a flat blob in the oven (it does proof in the bowl). I called King Arthur in Vermont today and they affirmed that it is their bread flour, and I might consider adding moisture to my dough because of the higher protein content.. That definitely did not work. Does anyone have any experience working with the Special Patent flour? Please help me. I need to make 24 loaves by tomorrow night. I've been working on this for 2 days.

post #2 of 2

I'm too late. But we use the KA-Special where I work. It does indeed form gluten, quite well actually. How much fat the does your stollen formula has, as you know fat depletes gluten. The modified creaming method/straight dough method seems to work well for this bread. 

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