 Submitted by dhass on January 16, 2012 - 4:58am
What is the purpose of the bagel flipping board? What is the difference in crust, crumb, etc between bagels baked for 3-4 minutes on the board and flipped onto the deck and bagels baked directly on the deck, or on parchment paper on the deck?
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in a word (or two) cross-section
Baking on a board gives the bottoms a chance to spring and set into a nicely semicircular shape; the flipping allows the same thing for the top surface. The wet fabric keeps the tops flexible while the bottoms set. You can bake bagels without flipping, but you'll get more of a semicircular or triangular cross-section, with one decidedly flat side. At the end of the day, it's a matter of esthetics and, to a certain extent, even baking. As my mother used to say, "It all looks the same in your stomach."
Stan Ginsberg
www.nybakers.com
Re: cross-section
Hi Stan
Thanks! Now it makes some sense. It seems to be an inefficient baking process.
Dave
Better than my step dad's comments
Which usually enticed us to eat less than pretty things because it all turned to, something a bit more southerly than the same looking food in the stomach. LOL :|