September 10, 2017 - 10:28am
Boiling Bread
I usually make large batches of dough and keep it in the refrigerator. I was wondering if using the same dough I could make "bagels" I would remove the dough and shape it into balls. Let them sit for 20 minutes make the bagel shape let rise for another 30 min then boil for a few minutes, and finally put into the oven.
Would this work?
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Hi Logan24, Keeping dough in the refrig is great for flavour. Just remember bagel dough is stiff (low hydration), so if your refrigerator dough is say 70% hydration, you will have to add flour to stiffen it up. If you had to add a lot of flour, I would take the dough through 2 rises, instead of the 1 you mentioned in your post. If it was bagel dough to start with, I see no problems with your method.
Bill.
I took a course through Northwest Sourdough a while back, with a bunch of experimental sourdough breads. One of them was a boiled bread - a whole loaf dipped in boiling water then lifted out, drained and baked. It turned out quite nice!