SMOOTH SURFACE ON BAGELS
GETTING SMOOTH SURFACE ON BAGELS
I have made a number of batches of bagels using Hamelman's recipe, with some changes after trial and error. I live in Thailand and the bread flour here does not seem to be the same as in the states. So, to 2 pounds of bread flour, I add 2T of wheat gluten (surprisingly available here), and 2 t diastatic malt powder (which somehow found its way into my baggage after me last visit to the states). I bake the bagels on wooden planks, like I remember them doing in the bagel bakery in the Bronx, where I was raised. This seems to keep the bagel rounder and bake more evenly after flipping them over.
So, everything about the bagle is great...flavor, density, chewiness, shape, except the surface is not the smooth surface I remember bagels to possess. I even used different boiling times, with no difference.
As you can see in the photo, I also make bialys which look and taste exactly the way I remember.
Any insight or suggestions?