Looking for a bagel recipe and directions. I never made bagels before and would love to repelicate a real New York bagel.

More fun this morning with...

...two 2-lb. loaves of 'Izzy's New York Rye' from Nancy Silverton's 'The Breads of the La Brea Bakery', the same rye I ruined last weekend by over-proofing.

The bottom crusts have the traditional cornmeal crust.

The loaves contain lots of caraway and Charnushka seeds. 

The shine comes from an application of cornstarch-water: boil 1 cup of water in small sauce pan, add 1/2 teaspoon cornstarch, dissolve, bring to boil, remove loaves from oven, apply immediately with pastry brush, but not too much, else the crust will become soggy. The application should be very quick, the loaves still steaming.

And...

....a dozen or so sourdough bagels from Bwraith's 'Sourdough Bagels Revisited' 

Does any one know how to make corn bun (粟米包) sold in Tai Pan Bakery at New York? 

http://www.taipan-bakery.com/product_e.html

Click on Corn Bun, you will see picture of it.

Thank You!

Well, I mentioned some time ago that I was considering attending the bread program at the French Culinary Institute in New York City. Well, in an attempt to kick-start my career and get out of Ohio, I signed up and off I went. So here I am in Chinatown with aching feet and a big bag of baguettes and batards. I mentioned originally that I was going to blog my experience, and I have begun to do so.

The blog isn't all about bread, but bread is what ties it all together. I'll be doing restaurant reviews, bakery reviews, general NYC fun, and updates on my classes and progress. There are not yet, but there will be soon, pictures to accompany all of these things. Additionally, the layout of the blog needs some work but I'm on it and should have it all worked out soon.

I invite you to stop by my blog, have a read, and please, please leave comments. I will answer any questions I can regarding formulas and techniques if you leave them in the comments section, and I can always ask my instructor things that you wanted to know in the guise of me pretending it was my question! I hope he's not reading this. Sorry, chef!

Thanks, and may your ovens always heat true!

Corey

What follows is a likely, yet entirely hypothetical future.

I have been an underemployed and unemployed financial research editor since early December. I live in one of the most economically depressed areas in the country (Ohio). For the most part, all I have done since getting laid off from my job at a think tank is cook and bake. Given the enjoyment I've had and the lack of other opportunity here, I have made the decision to attend bread school, most likely the Art of International Bread Baking program at the FCI in Manhattan, which is convenient to my budget (barely) and schedule (very).

I'm hoping to accomplish the following:

1. Learn to actually make something, unlike in my fomer career as a desk jockey.
2. Have a true career to fall back on should the economy collapse further.
3. Make and eat a LOT of awesome bread.
4. Do something I actually enjoy.
5. Do something that makes others happy.
6. Wear shorts and a t-shirt to work at 2:00 am.
7. Get the hell out of Ohio.
8. Open my own bakery after some period of apprenticeship.

If everything works out and I begin this fall, I will be blogging and photographing the entirety of the experience. I was just wondering if the readership of TFL would be interested in following me through the program and a new career as a professional baker.

What would the readership of TFL like to know about the experience?  I really feel that this would be a great opportunity to share with such an involved community of bread heads and the blogging would be mostly for you, not me. Unless, of course, someone would like to pay me for it :) Obviously, I can share techniques, recipes, tricks, and anecdotes, but is there anything you would like to know specifically?

Corey

Hi everyone!

I am so excited to share pictures of my first ever NY bagel attempt (my first bagel attempt period).  Although I had a few small mistakes, they turned out FANTASTIC!!!  I live in Pittsburgh, PA but have traveled to the New York area many many times for work.  I found a place in Long Island that I would buy 3-4 dozen bagels at a time and bring them back to Pittsburgh and freeze them any time I was there.  There is really only one good place to get a bagel in Pittsburgh (in my opinion) and it's a chain.  So, I decided to make my own NYC Everything Bagels!  I sort of combined two different recipes and they really turned out great, I'm eating one as I type this.  They are chewy and have a great crust on the outside that gives it a nice initial crunch.  The inside is nice and textured with a really great flavor.  I think they came out extra special because the entire time I was making the bagels I was watching two deer hang out in my backyard (I live 50 blocks from downtown, so I'm truly "in the city" which makes it rare).  Below are the pictures... As you can tell, I like a little bagel with my toppings :)  The only real mistakes I think I made were not hydrating the dehydrated onion flakes before baking (as you can see below, they burned a little) and crowding them on my baking sheet (I only have one at the moment).  Other than that, I'm so pleased with them that I can't stop smiling!

Tim

PS - Excuse the blurry pictures, they were taken with my phone's camera as my regular camera is broken

Ingredients:

SAF Instant Yeast

High Gluten flour purchased at GFS (unfortunately it was bleached, but the only high gluten I can find locally)

about a 3/4 cup each of dehydrated onion flakes, dehydrated garlic, poppy seeds, kosher salt and seasame seeds

Barley malt powder (inside and in the boil)

Does anyone know when Sutter's Bakery on 10th St. in Greenwich Village closed?  I'm thinking it was in the mid-80's, but I'd love to know for sure.  Also, I'd love to find a corn muffin like Party Cake used to have and a cheese danish like Rigo Pastry had.  Everything I try now seems to be lardy and over-sweetened.  I live in LA now but am in NYC - my culinary and spiritual home - often.