The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour type

ghazi's picture

bagel issues

November 19, 2010 - 5:55am -- ghazi

Hello all,


I have tried making bagels using the "00" organic Italian flour and when i left them for the last proofing, just before poaching i found it difficult to remove them without deflating them, it just seemed wrong. Does anyone know if this is due to using this "soft" bread flour? The recipe called for strong white flour. Any help greatly appreciated



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