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-> Household Management
-> Kosher Kitchen
member
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 Sun, Aug 08 2021, 2:11 pm
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Can I bake rugelech/babka using regular flour? Or is high gluten needed?
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challahchallah
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Sun, Aug 08 2021, 2:18 pm
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All purpose flour will be fine. Rugelach in particular is well suited to a lower gluten flour. You might notice less structure in your babka, but it will be fine.
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Genius
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Sun, Aug 08 2021, 2:24 pm
| challahchallah wrote: | | All purpose flour will be fine. Rugelach in particular is well suited to a lower gluten flour. You might notice less structure in your babka, but it will be fine. |
So if I bake my challas with high gluten flour it will retain its shape?
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Frumme
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Sun, Aug 08 2021, 2:27 pm
| Genius wrote: | | So if I bake my challas with high gluten flour it will retain its shape? |
Even better, it will be taller and fluffier. Also good for baking at high altitudes. King Arthur AP has a higher gluten content than most other AP flours if you can't find bread flour. (Bread flour = high gluten, cake flour = low gluten)
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Genius
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Sun, Aug 08 2021, 2:30 pm
| Frumme wrote: | | Even better, it will be taller and fluffier. Also good for baking at high altitudes. King Arthur AP has a higher gluten content than most other AP flours if you can't find bread flour. (Bread flour = high gluten, cake flour = low gluten) |
But when it grows tall and fluffy it also loses its shape. No?
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Frumme
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Sun, Aug 08 2021, 2:33 pm
| Genius wrote: | | But when it grows tall and fluffy it also loses its shape. No? |
High gluten content means that the gluten structure of the dough will be very strong, which should help it retain its shape. Make sure to proof for long enough (but not too long), approx 45 min but depends on weather. Over proofing will make it fall
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member
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Sun, Aug 08 2021, 2:57 pm
| challahchallah wrote: | | All purpose flour will be fine. Rugelach in particular is well suited to a lower gluten flour. You might notice less structure in your babka, but it will be fine. |
Thank you
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Genius
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Sun, Aug 08 2021, 2:58 pm
| Frumme wrote: | | High gluten content means that the gluten structure of the dough will be very strong, which should help it retain its shape. Make sure to proof for long enough (but not too long), approx 45 min but depends on weather. Over proofing will make it fall |
Thanks
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