The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

texture of bagel interior

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junebugger's picture
junebugger

texture of bagel interior

My bagels are more like bread inside.  The first time I used this recipe they were great, but not the last two times.  Initial proof:  2 hours.  Proofing after forming:  30 minutes.  Then boiled and baked. 

sheffield's picture
sheffield (not verified)

What is your recipe? 

bpezzell's picture
bpezzell

I do a 4 to 12 hour sponge, make the dough and immediately shape, boil and bake. The formed bagel only proofs long enough to not sink in the water. That timing depends on weather, etc. Usually have nice, chewy bagels. A straight dough is just too active to keep the dough chewy,


You might try retarding the dough while it rises.

wally's picture
wally

It would be helpful to have a picture of what you are describing to diagnose what the problem is.  One thing to note: generally bagels are retarded overnight.  Baking 'fresh' bagels is not going to yield a superior bagel.


Larry

junebugger's picture
junebugger

I've made this recipe 3 times and the first time the bagels came out perfect.  Now they have an open crumb more like bread.  The texture is soft like a roll.  The crust is chewy.  2 C bread flour, 2C whole wheat flour, 1 T salt, 1 1/2 C water, 2 1/4 t yeast, 2 T barley malt syrup.  Proof 2 hours, form and proof 30 minutes before boiling and baking.  I'd appreciate any suggestions you might have.  Thanks