Need bagel aid
Hi, everybody. This is Dorothy in San Diego.
I am now on my third attempt at making bagels and this time I used KAF recipe which uses bread flour, a starter and bakes at 400 degrees F. Had a little trouble incorporating the starter with the rest of the recipe because there was so little water so I used my Z bread machine on dough cycle for about 15 minutes. I don't know if that was good or bad. The resulting dough was a little rough. Eventually after shaping and resting, I used a bagel cutter that I purchased at KAF as I have been having trouble with the hand made circles holding together once they go into the water bath. This KAF recipe calls for steaming rather than swimming.
Anyway, they taste great and are very chewy-that is not the issue. I wonder why I got so much oven spring and my holes closed us. Also, they are slightly overdone on the underside. I did one batch on parchment and the other on a silpat.
Dorothy, shuttervector@gmail.com [1]