The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagel help - Splotching?

Bill SFNM's picture
Bill SFNM

Bagel help - Splotching?

I am totaly satisfied with everything about my bagels - flavor, texture, etc. - except for the dark splotches which are actually bubbles on the surface:

Bagel Splotch

This does NOT appear to be a function of external factors such as uneven heat distribution or cooking temperature or rack location - I've messed with all that with no success. My guess is that is has to do with the way the dough is fermented or proofed. I use only wild starter, and among the ingredients are barley malt syrup and dried milk. After kneading, the bagels go into the fridge to retard overnight and then proofed at room temp for about an hour. Then boiled for 30 seconds, baked for 20 minutes. Perfect in every way except these ugly splotches.

Any suggestions would be greatly appreciated.

jeffbrook1's picture
jeffbrook1

Hi

They look good. What receipe are you using? My problem with my bagels is that they are not puffy like yours. They are more flat. What do you think would cause that?

Baking in Africa

Bill SFNM's picture
Bill SFNM

Jeff:

My recipe is adapted from Nancy Silverton's "Breads from the La Brea Bakery". I use a very stiff dough with hi-gluten flour. The result is not puffy, but a relatively dense, chewy crumb which is the way bagels should be.

Bill SFNM's picture
Bill SFNM

This was a simple case of under-proofing. I baked more from the same batch of dough but allowed these to proof for over 4 hours at room temp before boiling. Not perfect, but much better:

Bagel No Splotch

jeffbrook1's picture
jeffbrook1

Hi

I don't mean puffy, I guess the rounded look with the small defined deep hole. Mine are more flat, They are chewy and dense but not rounded.

Baking in Africa

kenaparsons's picture
kenaparsons

very thin layer of oil (cooking spray works great- spray 6 inches away then rub w/ fingers). I've found that evens the results and doesn't effect the texture much at all.