The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dabrownman's picture

After getting back from Houston where it rained cats and dogs, I had to bring it back to Phoenix since we have been dry for a year.  It has rained just about every day since returning.   It is monsoon but yesterday, we had to get nearly 1.5" of rain at home where we only get 7" a year.  The clouds were ominous.

Then they got orange in a pinkish way as the sun set.

Looking back to the sunset across the lake it was clearing for a nice sunset.

Nice to wake up to some home made bagels and mini English Muffins .

dmsnyder's picture

I just had to share: Brother Glenn teaching granddaughter, Naomi, to shape bagels.


TastefulLee's picture

Can Bagels from Reinhart Be Made With Sourdough?

June 13, 2012 - 6:09am -- TastefulLee

So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.

BBallMary's picture

Help needed - Bagels sticking in oven to parchment and also to baking stone

May 25, 2012 - 9:43am -- BBallMary

I made my first batch of bagels this morning using the Hamelman recipe from his Bread cookbook.  They turned out tasting great with proper texture and such but I did have some issues with sticking in the oven and am wondering how to get around this the next time I make them.

mrosen814's picture

Bulk Bagels

May 23, 2012 - 2:30pm -- mrosen814

Hi all -- I've been making bagels for a while, in small batches. I am hosting a rather large brunch and would like to make bagels, in bulk. I haven't made any breads in bulk before. Is there anything I should keep in mind when doing this? I'll most likely be using Reinhart's formula. 

Also -- do you prefer using malt syrup or diastatic malt powder inside the bagel dough?



Davidovich Bagels's picture
Davidovich Bagels

Woodside, NY April 17, 2012 – All Natural Products’ Davidovich Bakery has filed state and Federal Complaints seeking that Dunkin Brands dba Dunkin Donuts “cease and desist” the use of the ad campaign identifying it’s bagel products as “Artisan Bagels”. The complaints, filed with the Federal Trade Commission and NYS Attorney General assert: For Dunkin Donuts to use the term “Artisan” as the cornerstone of their campaign is patently deceptive and misleading to the public. The term is used to increase the marketability of the product by applying a label to it that does not match the characteristics of the manufacturing of the product. It creates the perception that their products are produced by hand, using traditional methods in small quantities. This is not the case. In addition to deceiving the public, the campaign devalues and dilutes the value of true Artisan products like those produced by our company and thousands of Artisan Bakers around the country. The public, as a result of the campaign, will cease to understand the true meaning of the term and its proper application-this is cause for great confusion and harm. 

Davidovich Bakery’s complaints seek an immediate cessation (within seventy-two hours) of the use of the term Artisan in association with their bagels including all television commercials, video features, print media, in and out of store advertising, internet databases, search engine optimization databases and similarly situated material. 

The complaints also demand a statement be issued acknowledging that these retractions have been accomplished and that no further use of the term will be used to describe their bagel products.

All Natural Products Davidovich Bakery is one of the leading bakers and distributors of Artisan Baked goods, including the world famous Davidovich Bagels. For further information, contact Marc Fintz at 212-391-2870.

dhass's picture

Bagel Board

January 16, 2012 - 3:58am -- dhass

What is the purpose of the bagel flipping board? What is the difference in crust, crumb, etc between bagels baked for 3-4 minutes on the board and flipped onto the deck and bagels baked directly on the deck, or on parchment paper on the deck?



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