April 26, 2011 - 3:29am
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.
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Great looking bagels! Did you form them by poking a hole in the middle?
no. i used rope and loop method. :)
Those look great. How did you get such a uniform brown crust on them?
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
Wow it looks delicious.