The Fresh Loaf

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Chewy Bread Question

charlesap's picture
charlesap

Chewy Bread Question

What is it that makes some breads chewy like a bagel?  I have added gluten to no avail.  Any help would be appreciated.

Thanks!

Chuck

bottleny's picture
bottleny

Besides high protein flour, another factor is the hydration. For bagel recipe it is 45-50%

Elagins's picture
Elagins

the longer you boil a bagel, the chewier it will be. also, baking at lower temp, 425 vs 450, produces less oven spring and a denser, chewier bagel.

mrfrost's picture
mrfrost

If you are in the southeast, try White Lilly Bread flour also. Makes very chewy bagels, baguettes, etc.

Another thing; chewy bagels, baguettes, etc., usually are lean doughs. No fat(oil, butter, etc.). Fats make doughs more tender.

BreadintheBone's picture
BreadintheBone

As said above, bagels are lean and low hydration, but a good part of the chewiness comes from  boiling them before baking.