boards

Last Saturday night I decided to try baking bagels.  I had just received my order of KAF Sir Lancelot flour, so I turned to Hamelman's "Bread" and used his straight dough bagel recipe (which I later discovered is the same recipe used by our good friend, baker Norm).  Happily, my Artisan mixer survived, but due to my own lack of planning, at 11:45 p.m. I was staring at three pounds of very stiff dough, ready to be shaped into bagels.