The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wood fired bagels

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smallbatch's picture
smallbatch

wood fired bagels

Hello out there,
I've started making and baking Montreal style bagels.

My dilemma. Using a wood fired oven I noticed that the bagels would become very hard on the exterior. Friends would comment that they liked the chewiness and smokiness of the bagel but found it difficult to slice. Tried baking for shorter periods of time but the exterior is pale and interior a little doughy. Average baking time; about 20mins. Temps in the oven run between 450-500F

Anybody have any advice on how to solve the problem of getting the right exterior texture which doesn't feel like I'm going to slice my thumb off if the knife slips?

Thanks,

smallbatch

Faith in Virginia's picture
Faith in Virginia

Are you baking with an active fire?..ie smokiness?

smallbatch's picture
smallbatch

By active you mean flame and smoke? The answer would be yes.

MANNA's picture
MANNA

Smaller fire or keep them away from the fire more during the bake.

smallbatch's picture
smallbatch

Interesting. I'll certain try that. Thanks

Faith in Virginia's picture
Faith in Virginia

Personally I bake mine like bread... a clean and mopped oven and no  flame .  If you must use a flame and cook them like a pizza you could try a flame barrier.  Some people use a piece of metal I just take some spare firebrick and make a row of them between the coals and the food.  That will slow the  exterior browning and give you a longer bake for the center.

winstonsmith's picture
winstonsmith

Can you post your formula? 

MANNA's picture
MANNA

Faith is right. They use a flame block when baking. You can see it in the link here.

http://www.youtube.com/watch?v=SV6RxYEy2lU

Give that a try might be just the thing.

 

smallbatch's picture
smallbatch

All these comments very helpful. I will certainly try the fire brick idea and post the results.

SB