New bagel-maker question
I’m a new bagel-maker and I’m using the following recipe from Inside the Jewish Bakery:
5 cups High-gluten flour*
1½ cups+ 1 Tbs Warm Water (105°F/40°C_)
1 Tbs Malt powder, malt syrup,* or honey
1 tsp Table salt
½ tsp Instant yeast*
2 Tbs Poppy seed, sesame seed* and/or kosher salt for topping
2 Tbs Malt syrup*, honey or sugar for boiling
First, I didn’t use high gluten flour. Instead I added about 3 tbsp of wheat gluten to my bread flour to try to approximate high gluten flour in a pinch. I’m using a Bosch Universal Plus and I mix the dry ingredients first and add the water slowly until a dough forms and knead from there. I’ve been kneading for well over 20 minutes and I can’t seem to get my dough to where I think it should be (or perhaps that is the problem.) My dough is starting to look “satiny” but the recipe says that it is done when the dough stretches when I pull a piece from it. Should I be looking for a window pane in this type of dough? It seems no matter how much I knead it, it just seems to tear. I don’t think I’ve over kneaded it and my dough didn’t overheat.
Any help is appreciated!