I was up until midnight last night baking these beauties. Unfortunately due to lack of sheet pans I had to bake/proof in two batches which really stretched out my finish time.
Until recently every Friday I'd make up to 16 dozen bagel for Farmer's Market, even with a ton of containers and sheet pans, baking in quantity take a very long time. First batch of dough would knead at about 8am, last bagel would be bagged between midnight and 3am.
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Impressive. And they look
Impressive. And they look very good.
Until recently every Friday I'd make up to 16 dozen bagel for Farmer's Market, even with a ton of containers and sheet pans, baking in quantity take a very long time. First batch of dough would knead at about 8am, last bagel would be bagged between midnight and 3am.
i hate to be the one sour
i hate to be the one sour note but to me they look raw.
there is no color on the crust at all.
were you going for a brown an serve product or is this way you wanted them to look?
The Danish furthest from the light source look perfect
DW, so perhaps it is a flash or reflection thing going on. They look great.
Ray