Changing white AP Flour : AskCulinary

Hi! I’ve recently purchased a bag of multigrain bread flour, and haven’t liked a single thing I’ve made with it (I love store-bought multigrain- bakery and big box) despite having success in making many bread products with while flour. Problems I’ve encountered include:

  • Texture to be much too dense, despite what looked like a good rise.

  • poor flavour development (still tasting very raw- if that makes sense)

I wanted to try making some bagels with it, and this is the recipe I found, and this is the four I have.

Is it enough to replace the flour at a 1:1 ratio? Is there something else I should be accounting for?

In case it’s relevant, I measure everything by weight, and I planned on doing a cold rise.

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