Trying to "fine tune" my preferred bagel recipe (Hamelman's "pâte fermentée" approach).
Use of KA Bread Flour does a good job, but I've heard that boosting flour protein even higher might be beneficial. Is this correct?
My eight-bagel recipe calls for about 580g of BF. Would like to replace a small amount of the Bread Flour with (Hogdson Mill) Vital Wheat Gluten. Does a 3% replacement (97% BF + 3% VWF) seem about right? Do I need to modify the 330g of water used?
Any of this make sense?
Thanks for your advice.