Spent grains bagels - Didn't turn out as good as expected
So I gave this a try.
Been making Montreal style bagels for a couple of years now with great results following this recipe
I kept the same recipe and replaced 10% of the flour with spent grain (dehyrated and processed in a spice grinder).
I noticed the dough wasn't as elastic, bagels didn't rise at all. So they are kind of flat (and ugly), dense, dry and crumbly. Taste is there, but texture really isn't. I guess gluten network is not what it should be.
I was thinking of a few options and could use some input:
- Simplest option: Reduce spent grain ratio to 5%
- Let bagels rise
- Autolyse flour and/or spent grain
- Leaven the spent grain maybe?
- More hydration? (not sure of general guidelines for spent grain in general, I thought they would require less water, but I could be wrong as it's a wild guess)
Was my first attempt of baking anything with spent grain.