March 2, 2006 - 7:00pm
Here goes nothing!
Here's my try at rye and pumpernickel bagels. I adapted the sourdough rye and sourdough pumpernickel recipes in Bread Alone to make bagels. I used high-gluten flour instead of the AP/bread flour in the 20% bran mix. I also made the dough stiffer than for normal bread.
The rye ones worked out great. They passed the 'float test' within 20 minutes of proofing. The pumpernickels are much denser, and haven't floated yet after almost an hour. Once they do, it's off to the frige for an overnight ferment.
Tomorrow, I bake! I'll post the pictures then.
-Joe
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Comments
Well, they came out pretty. The rye bagels are outstanding. Delicious flavor, great texture.
The pumpernickel ones are a bit underdone in the middle. Tasty, but doughy. I'm thinking the dough needed more of a rise before I shaped it.
-Joe
They look good!
Nathan Sanborn
dasein668.com
And that's what's important here! :D
All 29 bagels were gone within a couple of hours of bringing them into work :)
-Joe
I guess since I can't taste the pics, maybe it really IS what is important! hehe
I think the rapid destruction of 29 bagels tells us what we really need to know.
Nathan Sanborn
dasein668.com
But the static electricity from the monitor makes your tongue tingle. Er...not that I'd...um...know or anything.
:)
-Joe