Baking a delicious bagel requires careful attention to the choice of flour, particularly its protein content. Nathan Myhrvold, a renowned figure in bread-making, emphasizes that bagels benefit from bread flour with a protein percentage between 11% to 13%. Notably, the flour's label may not accurately reflect its suitability for baking, as each brand varies in protein levels. Understanding this science behind flour selection can significantly enhance the bagel-making process, ensuring the desired chewy texture and perfect structure.
To us, flour that is used for bread should contain 11%-13% protein ... We used bread flour with 11%-13% protein content to make many of the breads in our books.
Although Myhrvold used bread flour for his bagel recipes, he warns that protein counts can vary depending on brand so it's important to read the packaging closely before you commit to your flour.
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