Uneven browning on bagels
Hi all (I am a long-time reader, first-time poster!)
I am trying to master bagel-making but am having problems with uneven browning. As you can see from the picture, the bottoms of the bagels get too dark where they touch the baking sheet, and are too pale on the sides. In fact, the bagels were slightly underdone because I didn't want them to burn where they touched the sheet.
Any advice on how I can get even browning? I'd like the color to be the midpoint of the two extremes.
Should I use bagel boards?
My current setup:
Flour: KA Hi-Gluten flour
Oven temp: 425F
Baking surface: aluminum sheet pan with Silpat on top
Many thanks for all the help you've all already given me over the years..