issues with new bagel
HI, I'm new here, my name is rudy. I make artisan bagels in a small city on the east coast.
I've been slowly introducing new varieties in my mix lately, and have had small successes,things to build on going forward.
However,I have had my butt kicked by my newest trial. I am attempting an oatmeal maple blueberry bagel, and I can not nail this down. It's certainly frustrating,and I hope someone can point me in the right direction.
To cut to the chase, I have the form, I've failed at the function. As a bagel, it's pretty. The crumb, density and crust are all dead on. the help I need is in the taste.
My latest versions' taste is bland. I am using oat flour, plain flour, dried blueberries ,maple extract and sugar.
The oat flour is coarse grind.
My problem lies mostly in the maple and blueberry taste.
I have used real maple syrup, and the taste just isn't there. Eventually it gets there as you chew,but it's not enough. I imagine if I keep adding maple syrup it will be, but eventually it will change texture, and cost will be prohibitive.
Maple extract adds maple aroma, but the taste isn't there. The sugar doesn't furnish the needed bottom, as it does with cinnamon raisin. I don't like using the extract, but I thought it might help.
The same with blueberries. I use the same weight as raisins in cinnamon raisin bagels. Frozen blueberries turn my dough to mush, the color to blue
As is ever the case, cost is key. Another concern is trying to keep it simple, and chem free as possible, although not organic.
If you are interested in helping in this puzzle, I'd sure like the help in figuring this out. Any detail you want, I will gladly furnish.
Thanks in advance