Finally made the bagels from The Bread Baker's Apprentice. They're made over two days

The current issue of "Bake from Scratch" also devotes a section to homemade bagels

that looked pretty straightforward.

So glad, Cyn, that you found a keeper recipe!

 
i used non from nuts are us. Now I'm looking for somewhere to buy high gluten

flour. I bought it from King Arthur but it was a small bag and you know how high shipping is!

 
Cyn, I stopped buying KA bread flour & now add pure gluten to their AP flour.

I've used both Hodgson Mill Vital Wheat Gluten and Bob Red Mill's vital wheat gluten.

I typically add 1 tsp of Hodgson vital gluten per cup of AP flour. Not sure where I got that ratio from because the Hodgson box doesn't give that specific answer. It just says to add 4 tsp PER LOAF of bread (add to the dry ingredients and continue with recipe).

From the Bob Red Mill link for Vital Gluten, comments say to use 1 TBL per cup of flour. Also, this was in another BRM user comment:

" 'Bread machine' flour is what they used to call 'high-gluten' flour, back before that was a bad word. I use regular flour and add a half tablespoon or a tablespoon of this."

A friend told me that the pizza shop where she worked added pure gluten to the "bread flour" for their pizza dough to make it extra chewy. I haven't tested out that theory, but always wanted to.

This could be a quick test to avoid costly shipping fees.

PS: Bonus perk: sprinkle gluten across the entry into your house to effectively block those annoying FAKE NEWS "I'll die if gluten touches my lips" wannabe's from entering.

 
Math! I found a user-supplied equation for using AP flour with pure gluten to make Hi-gluten

Here is his exact text:

from John9366

I use this to boost the protein content of all purpose flour. I worked out a formula for doing this:

t=target protein percent (I wanted 14%)
a=protein content of all purpose flour (mine is 12%)
v=protein content of this VWG (package says 75-80%, I used 77% in this calculation)

%VWG=(t-a)/(v-a)=(14-12)/(77-12)=2/65=3.08%

My recipe calls for 500 grams of flour.

I mix 484.6 grams of all purpose flour with 15.4 grams of VWG (3.08%) resulting in 500 grams with a 14% protein content.

Mix the VWG and AP flour thoroughly. I stirred then sifted the mixture.

 
Here's data from King Arthur site re: protein levels and a solution for your recipe

These are their specified protein values:

All-purpose = 11.7%
Bread flour = 12.7%
Hi-gluten = 14.2%

Let's use John's equation for a recipe calling for 500 grams of Hi-gluten flour. He used an average of 77% protein for Bob Red Mill's vital gluten.

(14.2 -11.7) / (77-11.7) = 2.5/65.3 = 3.83% pure gluten to be added

Multiply .0383 by 500 grams to get 19 grams of pure gluten.
Subtract 19 from total needed. (500-19 = 481)

Result: 481 grams of All purpose flour plus 19 grams of BRM pure gluten to reach 500 grams of 14.2% Hi-gluten flour.

Cyn, for YOUR specific recipe, simply replace your total flour in grams where "500" is used in the equation above. Note: This is assuming you are using King Arthur All Purpose flour and Bob Red Mill Vital Gluten.

 
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