I often make bagels using the recipe in The Bread Baker's Apprentice. I
use the sourdough option listed in the box on the side of the page.
They work like a charm and are most delicious.

Until yesterday....

Local stores have stopped carrying my usual brand of bread flour. So, I
picked up a bag of Stone-Burr unbleached bread flour. Dough looked and
felt great. Bagels rose nicely and looked wonderful.

The minute I dropped them into the boiling water they turned Yellow.
Yellow like store bought, artificially colored egg bagels. Yellow like
I had added turmeric or something. Decidedly yellow.

I baked them anyway and they still browned over their yellow surface.
They were glossy and looked nice.

But after they cooled they resembled soft erasers or doggy chew toys
rather than the usual bagels.

Torn open they were still creamy white inside. Crumb looked ok.

We didn't eat them, had we bitten in I suspect we'd still be chewing.

Anyone had this happen? Anyone have any idea why? Should I chalk it up
to the flour and find a different brand?

marcella
perplexed

"Marcella Tracy Peek" > wrote in message
...
> I often make bagels using the recipe in The Bread Baker's Apprentice. I
> use the sourdough option listed in the box on the side of the page.
> They work like a charm and are most delicious.
>
> Until yesterday....
>
> Local stores have stopped carrying my usual brand of bread flour. So, I
> picked up a bag of Stone-Burr unbleached bread flour. Dough looked and
> felt great. Bagels rose nicely and looked wonderful.
Marcella, what was the brand/name of your "usual" flour?

Dusty
San Jose, Ca.
--
Remove STORE to reply

In article >,
"Dusty" > wrote:

> "Marcella Tracy Peek" > wrote in message
> ...
> > I often make bagels using the recipe in The Bread Baker's Apprentice. I
> > use the sourdough option listed in the box on the side of the page.
> > They work like a charm and are most delicious.
> >
> > Until yesterday....
> >
> > Local stores have stopped carrying my usual brand of bread flour. So, I
> > picked up a bag of Stone-Burr unbleached bread flour. Dough looked and
> > felt great. Bagels rose nicely and looked wonderful.
> Marcella, what was the brand/name of your "usual" flour?
>
> Dusty
> San Jose, Ca.

Arrowhead mills unbleached white bread flour. I can find other
varieties of that brand, but not the bread flour.

marcella

Marcella Tracy Peek wrote:

> Arrowhead mills unbleached white bread flour. I can find other
> varieties of that brand, but not the bread flour.

Copying and pasting and using all those words and telling webferret to
do a search on "all keywords" I get:

http://www.enkueros.net/enkuerosnet/...ead-mills.html

B/