Need some advice from experienced bakers. I'm gonna take a crack at making homemade bagels this weekend. Still not sure, though, which flour type I should be using. The bagel recipes I'm looking at call for unbleached bread flour. Is that the same thing as hiivaleipävehnäjauho? Or would the erikois flour or the puoli karkea flour be more fitting?
Also, is there a vaalea hiivaleipävehnäjauho? The kind I have in the pantry now is tumma vehnäjauho hiivaleipävehnäjauho and when I tried making a loaf of bread with that before, it came out super dense and darker than what I intended. I don't want the same thing to happen with the bagels so I'm hesitant to use that (tumma hiivaleipävehnäjauho) again.
Edit: After some additional research it seems high gluten flour/high gluten bread flour is best for bagels. Is that used here?
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The difference in the flours you mentioned are the milling process. I've made bagels using hiivaleipäjauho and I've been happy with the result. Erikoisjauho might create too dense of a bagel since they mill it really fine. The best advice is 'just try just. If you are satisfied, no need to tweet. If not, try another flour. There are tons of wheat flours in this country so lots to try.