made bagels this am according to Breadsecrets .com receipe, when bagels came out of the water they were fine, but when baked they didn't have any oven spring. What causes this to happen? Any suggestions
I looked at Breadsecrets.com (which seems quite secretive as I could find no information about who runs it) and saw it uses Peter Reinhart's bagel formula.
Traditionally, bagels are made with high-gluten flour, salt, yeast, a bit of diastatic malt, and water. Mixed, fermented for about an hour, then shaped and refrigerated overnight, they are boiled the next day in water laced with barley malt syrup. Baking (at 500F) takes place right after boiling. They really don't have "oven spring" per se, but should have some rise.
Do you have any photos of your outcome?
the bagle just flating out no puff
I took another look at that "adaptation" of the Reinhart formula. If you followed the breadsecrets recommendation of boiling each side of the bagel for two minutes, well, that means the bagels are boiled for a total of four minutes. Water boils at 212F. Yeast dies at 140F. There's nothing left to puff.
My suggestion is that you visit your local library and try the bagel formula in Bread. It is simple and elegant.
thanks LindyD I think now I know why a trial of my bagels didn't rise, the receipe said to boil them for too long...and they don't need it really do they? Just so you see it puff up?