November 19, 2010 - 5:55am
bagel issues
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
Ghazi
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Hi Ghazi,
To make a chewy NY style bagel you must use a high protein flour, such as King Arthur's Sir Lancelot high gluten - I think it's about 14.2% protein.
Your OO flour is great for pizza crusts, but not bagels.
Hamelman's Bread has a terrifc bagel formula. I wrote about it here - the actual formula isn't included because the book (like all bread books) is copyright.
I don't know which bagel recipe you are using, but you'll see a world of difference using high gluten flour.
Hi LindyD,
Thats great to hear it was the flour, i had a strong feeling it was. I will def try it with the high gluten one. Thanks for your help and the write up on your amazing bagels. They look delicious:)
Ghazi