Hello,
I have been on a quest to make bagels. I have tried many recipes with the exception of Peter Reinhart's. The only problem with my bagels is that, although they taste delicious, they have been turning out a bit flat. I have checked the recipes thoroughly and believe that I am measuring all ingredients perfectly. Any thoughts on what could be causing this. The recipes I have used are as follows:
I am really bad at getting acceptable results with wet dough. I'd like to improve and start making baguettes etc. It seems to me that my problems have to do with mixing the dough without it sticking to everything and never seeming to get it to the point where it can be an actual cohesive piece of dough. Another problem that I always have is getting it to rise properly. Instead of rising into nice loaves anything I make with wet dough just flattens out in a puddle as soon as I start getting it ready to go into the oven.
