The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagels with poolish

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.

heidet's picture
heidet

 

So you inspired me, in 35centigrade to finally make the poolish/sourdough bagels with the starter i began last weekend. Also, I used fresh yeast, increasing the amount a bit as I think the yeast suggested might be more powerful than fresh. (Although Bertinet kept telling me just substitute gramme for gramme....

But I have a problem... Tell me please, the oven temps: 550/425/180 are they Fahrenheit or centigrade?

bencheng's picture
bencheng

they are Fahrenheit. 

Regards,

ben

heidet's picture
heidet

Yours look great. Mine were going beautifully . Retarded overnight. Looked lovely floating in the water bath, big and full. Took them out of the water bath and they sagged a bit. Then came the oven. Here in Japan, we have the worlds smallest ovens so even my gagganau couldnt hold them all on the stone inside.... they just seemed to almost deflate...  and i got blistering, as you mentioned. will try again. But it's 35 centigrade here right now, in summer, so maybe I will wait a bit. I might not use my sourdough starter, perhaps just the prescribed poolish for now... any thoughts?