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 Log in or register to post comments Besides high protein flour, another factor is the hydration. For bagel recipe it is 45-50% Log in or register to post comments 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. Log in or register to post comments 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. Log in or register to post comments As said above, bagels are lean and low hydration, but a good part of the chewiness comes from boiling them before baking. Log in or register to post comments
Besides high protein flour, another factor is the hydration. For bagel recipe it is 45-50% Log in or register to post comments
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. Log in or register to post comments
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. Log in or register to post comments
As said above, bagels are lean and low hydration, but a good part of the chewiness comes from boiling them before baking. Log in or register to post comments
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.