For the last week or so I have been experimenting with Bagel recipes, trying to get comfortable with one. I've been using Hamelmans at 58% hydration and Reinharts which is a little higher. Today I made a batch of PR's mix that was modified for egg yokes. Some were topped with poppy seeds, some with onion chips and a few plain. I have been baking on a stone at 500F in the middle rack. I had purchased 10 Lbs of All Trumps from NY Bakers and I must say I really like it. Nice crispy crust and chewy and a little open crumb. Delicious.
As many of you know, one of the high points of my week is baking with my Down syndrome daughter, Becky. She's absolutely taken to baking like a fish to water and is my indispensable right hand gal.
So here's what we made.
Yesterday (8/20/11), we baked her sandwich loaves -- 30% buckwheat in an enriched sandwich bread matrix. We love the flavor of buckwheat and try to use it whenever we can in breads, pancakes, waffles, etc.
I am new to this forum. I have recently started baking bagels, since you really can't get a good bagel in Indiana! (OK, this is probably open to arguement). I originally had good luck with Peter Reinhart's formulation from his book, " The Breadbaker's Apprentice". First few batches were perfect. Now they seem to fall right after boiling. The crust is the same, and the middle looks risen, but they are physically flat. I am curious if anyone has a suggestion. I pretty well follow the formulation in the book, and use King Arthur bread flour.
I am an easterner (from Boston) transplanted here in Indiana. Life's fine, except noone here knows how to make a decent bagel. So I started making them myself (why not!). I have one problem. They fall after the boiling step. My bagels come out flat. They taste great. Have that crust that fights back when you bite into it. I am relatively new to bread baking (did it alot twenty years ago, my life got complicated). I am looking for suggestions as to what may be going wrong. Thanks, in advance, for any asstance anyone may offer!
I have a Big Green Egg (ceramic bbq). I'm really excited to cook my bagels in it instead of the oven. The problem...I don't know what temperature to cook the bagels at. I was thinking I'd try 600 degrees, but I thought I would ask others their experience with baking bagels in the BGE and what temperature they bake at. Thanks for your help! I'm making pizza on it tonight for the first time (I'm very excited about that) and was thinking that 600 degrees would be a good temperature for that also. Thanks again!
I've been making bages using form Ciril Hitz's book formula. After I shaped the bagels I kept them in the refriggerator for about 15 - 20 hours depends on the day.
For some reason all the bagels have tiny blisters on the crust. I've done some research and people said that's because of extended fermentation, but I think the texture and density were about right and I don't believe they were kept in the fridge for too long.
Some said that this is common for hand rolled bagels, but if you have any ideas that I can make smooth crust bagels I'd love to know.