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.
I can't address the water issue (but I hope someone will). However, here is a calculator for determining amount of VWG to add, depending on the final gluten percentage desired:
https://wheatbeat.com/how-to-make-high-gluten-flour/
Thanks for the calculator. Very helpful.
Looks like the 3% replacement stated in my original posting yields to ~15% protein for my mixed flour. Might be a bit high. Think I'll start out with something more modest and emulate the 14% value in KA "Sir Lancelot" (High Gluten) Flour which many pros use for bagels.
I'll let you know the results
You can try out this recipe and tell me what you think: https://wheatbeat.com/bagel/
It's set at 14.7% protein with the amount of VWG added to 11.5% flour.