The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Bagels... Help!

janij's picture
janij

BBA Bagels... Help!

Okay so I have know I was retared for awhile.  But it never ceases to amaze me when I do stupid things.  So I never read the entire recipe for the BBA Bagels before I started them.  Yes I know this was very smart on my part.  Did I mention I am retarded?  Anyway.  So I decided to make them sourdough.  I feed up my starter and it was ready to go.  So I made the dough.  Divided it.  It is relaxing now.  My problem is we are having these bagels for dinner and it says to retard them in the fridge overnight.  This is not working for me because I just bought groceries and have no room in the fridge for 12 bagels and we are having them with dinner.  So my question is what can I do?  Do i let them rise for an hr or so before I shape them?  So I let them rise after I shape them?  Anyone got any ideas for the idiot!

LindyD's picture
LindyD

I've not made the BBA bagels, but I have made Jeffrey Hamelman's recipe many times and he notes the fermented and shaped bagels are to be retarded for at least six hours, or overnight.


Not sure if that will give you enough time in the cooler, since the bagels also have to be popped into boiling water before they're baked.


Good luck....experience is always our best teacher.


Edited to wonder if the OP can borrow the neighbor's fridge for a few hours...

janij's picture
janij

We eat early since we have little kids.  So I guess they will only get 3 hrs in the fridge.  Hopefully the sourdough will cover the flavor lost.  Yicks.  Next time I should read the recipe.

janij's picture
janij

They only got 3 hrs in the fridge and turned out just great.  I am sure they would have had more flavor had they spent more time in the fridge.  But since they were sourdough I think that made up for it.  Thanks.

LindyD's picture
LindyD

That's great, Janij - and you've learned something new in the process!

janij's picture
janij

Like maybe read the whole recipe first!  HA HA HA.  I normally am so good about that.