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?