The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


maxamilliankolbe's picture

New bagel-maker question

May 29, 2012 - 7:47pm -- maxamilliankolbe

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


crazyknitter's picture

help with ww bread - wheat gluten/dough enhancer -....?

January 3, 2012 - 4:40pm -- crazyknitter

I have been making a 100% whole wheat recipe that is really GOOD!  But, interestingly enough it calls for wheat gluten and dough enhancer.   My family likes it - I like it.  But, leave it to me to try to ask some probing questions.  With this recipe I get awesome gluten development hands down each and every time - no fail (made it well over 30 times).

crazyknitter's picture

vital wheat gluten/dough enhancer WITH ww

October 3, 2011 - 9:03am -- crazyknitter

Someone gave me a recipe for their bread.   Their bread was so soft and moist with 100% whole wheat white wheat.  It was so soft and fluffy, AND very much like your store bought bread.   So... I requested the recipe.

I have been trying to achieve these results with my own 100% whole wheat (home milled).  

skyler baker's picture


June 2, 2009 - 5:57am -- skyler baker

i bought some high gluten flour from naples. i used it and it was good but i wasn't blown away with the difference. is there any difference if you add in wheat gluten than using high gluten flour.

i make bagels and have been using barley malt syrup in the dough and in the boiling water. i just tried diastatic malt powder instead in the dough. is there a difference from the syrup. thanks.

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