We just got the Electrolux Assistant Original and I've already started using it for some standard breads and it works great. However I'm having a little trouble with low hydration dough's for bagels.

I'm not using large mases of flour (around 900g only) so using the dough hook doesn't seem to be appropriate. However when trying to add more flour when the dough starts to pull away from the side seems to just cause it to mass up and cause it to not mix/knead properly. Is there a trick to adding more flour to an already dry dough?

I'm looking to get 60% - 65% hydration and I've seen posts here about people doing that but I haven't seen the technique described? I tried adding the flour kinda fast so I'm guessing a slow and low amout of flour introduction is the key. Does the mixer need to be spinning fast or slow?

Thanks for any help

Jeffrey

hi all,

Just a quick note to let you all know that the online photo gallery is now up at http://www.insidethejewishbakery.com/gallery.php

Stan Ginsberg
www.nybakers.com

First of all, thanks a million to everyone here for all the ideas and experience I've gained from you.

Now to my question: Several folks I bake for are allergic to wheat but can tolerate spelt (and LOVE it). They're asking me to develop a spelt bagel, so I'm trying Peter Reinhart's WW bagel formula with 100% spelt. I've read that some of you here have tried it, and have gotten particular help from helend's posts, but does anyone have experiential advice to share? I'd like to develop this recipe to the point where I could sell these bagels.

Toneweaver
Portland, Oregon

Hi,

This is my first attempt at bagel-style bread - Obwarzanek Krakowski :-)

I used the bulk formula given in the wall street article. Thank you, GSnyde for the inspiration.

My version of thar formula reads:

Wheat flour (T55) 90%

Light Rye 10%

Water 48%

Sugar 3%

Salt 1.5%

Instant Yeast 0.5%

Butter 2.5%

Scaled at 100g per obwarzanek.

Bulk rise 45min at 26C, saped, rested for 10 minutes

boiled with 1 tsp honey in 4 l water

baked at maximum heat without steam fot 14 minutes

I am very pleased with the looks. They taste deliciuous, very slightly sweet. Quite authentic, as far as I can remember from my two visits to Krakow. They could be a bit chewier.

Have to work on joining the ends.

Cheers,

Juergen

Calling all bakers to help me in a quest for a perfect pumpernickel bagel. I’ve made some plain while flour bagels, chocolate bagels, flavoured bagels, etc.

 But what I am after is that taste ofNew Yorkpumpernickel bagel – glossy on the outside, chewy on the inside, with a wonderful taste of pumpernickel, which is just calling out for a shmea of cream cheese and some smoked salmon.

 Lets start baking

 HP

I have made a sourdough starter and my first project is sourdough bagels.

I have been using "Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home" formula to make bagels and I quite like it. so I decide to adapt the formula.

Ingredients:

Leaven

• 1 tablespoon of my sourdough starter.
• 125g water
• 125g Strong bread flour

Main dough

• Leaven 240g
• Strong bread flour 295g
• Water 110g
• Diastatic malt 6g
• Salt 3g

and the result is pretty good. It's chewy and taste good and not sour at all. The only thing is I think I have over-proved it so the bagels are not as dense as I expected from sourdough starter.

http://afterhoursbaker.blogspot.com/2011/05/my-first-sourdough-bagels.html

Heading up north for some turkey and mushroom (morels) hunting. The only thing my family asked before they let me go was: Make sure we have enough bagels and multi-grain rolls! I believe I complied with this weekend's bake:

Happy baking!

Thomas

Looking for a bagel recipe and directions. I never made bagels before and would love to repelicate a real New York bagel.

This is my first post on Fresh Loaf, but I have been reading posts for months now. This is my first try at Bagels and I consider it about 50% success. They look better than they taste. Not to say they taste bad, just not "bagelly".They actually taste a whole lot like my soft pretzels...sorta. They are 100% bread flour which I was not too happy to do, but I usually follow recipes very closely the first time around and then modify. I like whole wheat bagels the best so that is coming next.

I use a Bread Machine on Dough mode sometimes as I have no mixer. This was one of those times. Thought I broke the machine at one point since the dough is incredibly dry. I took it out and hand kneeded for another 10 minutes. I let it rise then shaped. Retarded in the fridge overnight and just took them out of the oven. I am using Peter Reinhart's "Crust and Crumb" Yeasted Bagels recipe with his Poolish and KA Bread flour. It was a 3 day process since I had to make the Poolish. They were 102g at shaping and currently 94g baked w/toppings. Not big, but not small. Here are the pictures.

Poaching 4 at a time...

First batch out of the oven (yes only 4 fit at a time...the oven is from 1954... = very tiny)

3 Poppy seed, 2 Golden Flax, and 3 Sesame seed

Poser shot...

And finally...the crumb.

This is a three bake weekend for me, and I thought I'd offer this shot of the midpoint of it all.

From right to left: Poolish Baguettes, fresh out of the oven.  A bag of sourdough bagels (the BBA formula), baked this morning for breakfast.  And a batch of dough for Vermont Sourdough with Increased Whole Grain, currently in the bulk fermentation stage to be baked tomorrow.