My take on bagels
Hi all, I would loke to post my take on bagels. I have been trying time and time again to get what I thiink is the perfect bagel. I have kept a log of all my attempts, and have narrowed it down to a couple key elements that have to be done to get the perfect bagel. Oh and sorry for my spelling...I just can't.....
1. First is hydration. Using King Aurther bread flour I have found that 55 to 57 percent works well. I have tried all three 55, 56, and 57, and they all have the same outcome, 57% is just a little easier to work with.