The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagel recipe problem

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abbygirl's picture
abbygirl

Bagel recipe problem

 


Hi everyone,


I made the bagel recipe from Artisan Bread in 5 Minutes a Day a few weeks ago and they came out fantastic.  At that time I used the dough right after the 1st rising (no refrigeration) and I had used KAF bread flour.


 


This time around I made the dough yesterday, let it rise until double, deflated then refrigerated like the book said I could do for up to 10 days. This morning I took out the dough and it had doubled in size again. I deflated then shaped into balls and let rest for 20 min. When I went to boil them I could tell something wasn't right. The structure just didn't seen to be there like it should. I proceeded with 6 of them and baked them. They did not brown well nor was the crumb like they were last time.  They are edible....but....... 


The only other difference than the last time was that I used KAF Sir Lancelot High Gluten Flour.  Did the dough overproof?  Or am I only suppose to use partial HGF and the rest  AP?  Any thoughts would be appreciated.


Donna

Kitchen Barbarian's picture
Kitchen Barbarian

In Artisan Breads in 5 Minutes a Day, they assume AP flour is about 10% protein, and bread flour comes in at about 12% protein. 


However, KA flour exceeds these expectations.  KA AP is already very nearly "bread flour" by their definition, coming in at 11.7% protein.


KA Bread flour is 12.7% protein, and the high gluten is 14.2%.  I think the High Gluten would just be too much for a no-knead recipe. 


ABin5Min bagels


I don't know how the bagel recipe in the book may differ, but on the website (at the link above) they just used the basic recipe, which calls for AP flour, which they assume is about 10% protein.  So if it came out well with the KA Bread flour, that already well exceeds the 10% they assume, I'd stick with the KA bread flour (or even try it with KA AP, which still exceeds their assumption for AP protein) and use the 14.2% HG flour for say pizza dough or conventional bagel recipes.


 


 

abbygirl's picture
abbygirl

I never stopped to think about this being a no-knead recipe and therefore the protein content affecting the flour.  I rarely use the method described.  I am not a fan of the technuqe nor this book. This was a friends book and I had the Fairmont bagels in Montreal and there was the recipe for Montreal Bagels! Well I'll tell ya...they came out so darn close to the real thing that 1st time!.  Friends said even better! I had used the KA bread flour that time. I have all purpose on hand so I will use that today with hopefully will achieve the same results as the 1st time. Thank you for taking the time to answer my question.


 


Here is a picture of the 1st batch I did.


Donna