The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagels with poolish

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bencheng's picture
bencheng

Bagels with poolish

This is a follow up of my previous post about my bagel blisters. I have found a bagel recipe online that uses poolish so I give it a try.


Instead of retarding my bagels overnight, this time I only keep them in the fridge for 7 hours.


The end result, there are still some blisters "bird eyes" on the curst but not as big and obvious. They do taste and smell good.



dwcoleman's picture
dwcoleman

Great looking bagels!  Did you form them by poking a hole in the middle?

bencheng's picture
bencheng

no. i used rope and loop method. :)


 

mage789's picture
mage789

Those look great.  How did you get such a uniform brown crust on them?

bencheng's picture
bencheng

I'm not too sure. My bagels always come out like this. 


I usually bake them for 20mins and I watch the oven in the last 2 mins make sure their crust turn brown before I took them out.


Ben


 

Laddavan's picture
Laddavan

Wow it looks delicious.