April 26, 2011 - 3:29am
Bagels with poolish
This is a follow up of my previous post about my bagel blisters [1]. I have found a bagel recipe [2] online that uses poolish so I give it a try.
Instead of retarding my bagels overnight, this time I only keep them in the fridge for 7 hours.
The end result, there are still some blisters "bird eyes" on the curst but not as big and obvious. They do taste and smell good.