The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagels (without key ingredients) - Jeffrey Hamelman's Challenge

jennyloh's picture
jennyloh

Bagels (without key ingredients) - Jeffrey Hamelman's Challenge


Inspired by Lindy,  here's my try on the bagels.  But obviously mine didn't turn out as nice as hers.


As I can't find high gluten flour - I used Japanese stong bread flour - 12% protein level.  Without diastatic malt powder,  i left that out.  Without malt syrup,  I used honey and brown sugar instead. Here's a description of how I did it.  see post here


Without these key ingredients,  I guess I can't say I've made Jeffrey Hamelman's bagels.  The bagels did turn out very chewy and my son gave me a verdict of 6/10.  


I'm still trying to sprout my wheat berries......to get malt powder. The next time I'm in US,  I'll make sure I get some....








Comments

Mini Oven's picture
Mini Oven

Have you tried looking in the local markets for those missing ingredients?  I was experimenting with barley flour and roasted flours while there.


Mini

jennyloh's picture
jennyloh

Honestly,  I don't even know how malt powder looks like and smell like and don't know what it's called in Chinese.  I found wheat berries though, so I 'm trying to sprout my own.  I was even tempted to use some single malt scotch whiskey to try....(have a few bottles of them)...my husband of course said don't even think about it.....:)

Mini Oven's picture
Mini Oven

If I find some here, I send you some.  I've been looking also.  I have one more shop to check. 

brakeforbread's picture
brakeforbread

Although I plan to get some malt extract for bagel making (as opposed to the malt extract we use for beer brewing), I actually made the exact same bagels as you this weekend. Hamelmans recipe, omitting malt from the dough, and using brown sugar in the boil. I think they came out great. I've tried several bagel recipes, and so far this is a family favorite.


 

jennyloh's picture
jennyloh

Yours seems to have puffed up very nicely.  Did it puff up during boiling?  I didn't see mine puff up much as indicated in JH's book.  Mine did more a little oven spring though.

brakeforbread's picture
brakeforbread

They puffed only slightly during the boil. This is typical for me, but I get nervous every time. The rise came mostly from oven spring in the first 10 minutes of baking. They were nicely crusty and dense with a good chew.

LindyD's picture
LindyD

They look pretty good, Jenny, in spite of your being handicapped by not having access to all the ingredients.


Nicely done!