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Bread flour vs all purpose, my bagels changed overnight
I used to make bagels every Sunday with regular all purpose flour and they came out dense and flat. Last month I finally tried bread flour at the same hydration and the difference was crazy, they puffed up tall with a shiny crust. But now I'm wondering if I was actually doing something wrong before, or if the extra protein really does that much work. Anyone else see a huge jump switching flours, or do you think it was just technique and timing on my end?
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