Nothin’ to See Here—Just More Baguettes and Bagelles
Ho hum. More bread. My N-teenth batch of Proth5’s “Bear-guettes” and another try at bagels using a variation on the Krakowski formula in the upcoming Inside the Jewish Bakery.
The baguettes are the best I’ve ever made in terms of both flavor and texture. I followed Pat’s formula to the tee, using Central Milling Organic Artisan Bakers Craft Malted flour and a super-steamy oven. I handled the dough and the baguettes more gently than usual, and they were more airy than usual. I now have a stock of baguettes in the freezer for an upcoming party.
The bagels were very good, but not as pleasing as my first attempt last week—a bit too chewy, with a tougher crust. There are a few possible reasons for the differences in result, but I think the main one is that this time I used all high gluten flour (80% KAF Sir Lancelot and 20% KAF First Clear); last time I used 20% Bread Flour and 80% Sir Lancelot. I wonder if the use of malt syrup this time instead of honey in the boiling water made a difference in the crust. I notice the crust is not as shiny this time. Finally, in my San Francisco oven this week, it took about 16-17 minutes for the crust to get golden brown, and last week in my North Coast oven it took about 14-15.
No serious complaints, just a shade off the mark I set the prior week. On the other had, they made a truly wonderful vehicle for smoked Nova Salmon.
I also have a question about seed adhesion. Seems like no matter what kind of bread I make with seeds on the crust, they fall off at the slightest provocation. Any tips for keeping seeds where they’re put? Should I dredge the bagels in seeds immediately after they come out of the water instead of waiting a few minutes for them to cool? Pound them in with a mallet? Is there some secret adhesive that savvy bakers use? Thanks for any advice.