August 7, 2009 - 5:54pm
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
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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
Besides high protein flour, another factor is the hydration. For bagel recipe it is 45-50%
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.
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.
As said above, bagels are lean and low hydration, but a good part of the chewiness comes from boiling them before baking.