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.
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.
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?
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?