-
Bagels
Hello,
The recipe calls for high protein bread flour. Can you be more specific on the range of protein content? I also did not see the procedure for creating the sourdough starter.
thanks
dava
-
1 Responder
-
Level:
Scoolinary Team
Hi Zhengyi.
When the recipe mentions “high-protein bread flour,” it’s referring to a flour with a protein content between 12% and 14%. This level of protein is essential because it provides the strength and elasticity needed for the bagels to hold their shape properly during fermentation and boiling.
If you’re looking for it in the market, I recommend choosing flours labeled as medium-high or high-strength bread flour, or with a W value between 280 and 350 (if specified).
And regarding your other question about the preferment and sourdough, I’ve already reached out to the content team, and as soon as I have an answer, I’ll get back to you with the details.
Best regards.
El foro ‘Ask a question’ está cerrado a nuevas preguntas y respuestas.
