Description Bob’s Red Mill and Bake from Scratch magazine are excited to present the 2021 Better Baking Academy, which now includes virtual workshops for each monthly module! Brian Hart Hoffman, editor-in-chief of Bake from Scratch, will teach each one-hour class and share baking tips, tricks, and recipes that you will want to re-create at home for family and friends. Consider this series an accessible and express version of baking school delivered straight to your home. This edition of the video series is only $10, and all money will be donated to No Kid Hungry, the only national campaign committed to ending childhood hunger in the U.S. Now, we all know bagels can be a little bit daunting; they’re one of those Goldilocks breads everyone has an opinion about. They must be chewy, but they can’t be dense. They should be a little bit soft and light but definitely should not be pillowy. So, how do you strike this perfect balance? Using a high-protein flour like Bob’s Red Mill Artisan Bread Flour is a crucial first step, as it provides the necessary structure to allow for a tight gluten network to form in your dough. In this module, we also walk you through every step of the bagel-making process—from mixing and shaping to boiling and baking—to ensure your bagels come out flawless every time. And trust us, once you’ve tasted homemade bagels straight from the oven, it’ll be impossible to go back to store-bought ever again.
