The Science of Hamelman's...
Hamelman's bagel...I fell in love with the technique: slow refrigerator ferment (right word?)...IMMEDIATELY into boiling water...then ice...then super hot oven....
It really improved my bagels...but I'm wondering...what's the science behind this?
The benefit of cold dough into boiling water and then ICING IT?
Then chilled, wet dough into a super hot oven?
Can someone explain what's happening inside?