The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blisters

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bencheng's picture

Blisters on bagels

March 4, 2011 - 7:36pm -- bencheng

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.

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