Alright, so I decided to try out this “bouncer high gluten flour” I kept hearing about. Figured I’d document the whole shebang for anyone else thinking about giving it a whirl.
First things first: I picked up a bag at the store. The label was kinda vague, just saying it was good for “artisan breads” and stuff. I was like, “Okay, challenge accepted.”
Next up: Pizza Dough. That’s what I wanted to try first. I’ve been messing with pizza dough for ages, trying to get that perfect chewy-but-still-kinda-airy crust. So, I used my usual pizza dough recipe. I swapped out the regular all-purpose flour for the bouncer high gluten flour, measure for measure, no big deal.
Mixing Time: Immediately, I noticed a difference. The dough was WAY more elastic. Like, stretching like crazy without tearing. I was actually a little worried it would be TOO tough.
Fermentation: I let it rise in the fridge overnight, like I usually do. The next day, it had puffed up beautifully. Still super stretchy, though.
The Bake: This is where things got interesting. When I stretched the dough out, it kept shrinking back! It was like wrestling a rubber band. I finally got it into a pizza shape and topped it with my usual goodies.
The Result: Okay, the pizza was GOOD. Like, REALLY good. The crust was super chewy, almost bagel-like. It had a nice crispness on the bottom, but the inside was all airy and bubbly. It definitely had that “toothsome quality” the fancy flour descriptions always talk about.
Bagels Next: I got cocky and decided to make bagels next. I used a recipe I found online, specifically for high-gluten flour. The dough was a beast to knead. My arms were killing me! But it formed a nice, smooth ball eventually.
- Boiling: The bagels puffed up nicely in the boiling water.
- Baking: They browned up beautifully in the oven.
Bagel Verdict: These were the chewiest bagels I’ve EVER made. They were dense and satisfying, perfect with cream cheese. Definitely worth the arm workout.
Lessons Learned:
- High gluten flour is no joke. It makes a HUGE difference in the texture of your baked goods.
- You might need to adjust your recipes slightly. The extra gluten can make the dough tougher to work with.
- Kneading is even MORE important with high gluten flour. You really need to develop that gluten structure.
Would I use it again? Hell yeah! Especially for anything where I want a super chewy texture, like pizza crust or bagels. I might even try it for some crusty rolls next. This bouncer high gluten flour is a game changer.
Final Thoughts
It is good stuff. If you’re looking for that extra chew and don’t mind a little extra work, give bouncer high gluten flour a try. Just be prepared for a workout!
