Going bagel and kinda failed
For some reason I have been avoiding baking bagels. It's not are national dish, but they pop up in more and more bakeries. Even the better ones. So time to give it a try with (plain) yeasted bagels (Reinhart's Crust and Crumb).
Pretty much followed the recipe, but got a warning signal, when the dough did not float in 15 seconds in my pan of cold water. Actually, no floating at all here. This is where I could have stopped, but what the h.. At least there was a consistency, because there was hardly any floating in the almost-boiling-water the next day either...
The windowpane test was ok, guess I need to work on the structure of the dough. Next time I will make a few different versions. Think my flour is maybe not the right kind.
BTW: it's bagel for a birthday, don't think I can fail here. Don't know yet what they taste like, but it sure smells great.
Note to my self: use our real oven next time.