The Fresh Loaf

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Trying to create this specific BAGEL- need advice!

Lexbrandt's picture
Lexbrandt

Trying to create this specific BAGEL- need advice!

Hey there!

This may be a bit of a bizarre post. But I am trying to imitate this specific bagel (photo above)

It is made using wild yeast water and that Is all that I know. 

As you can see this bagel has a very crisp crust, almost a glassine shattering thin later and the inside is light and airy. 

I have been experimenting with a simple bagel recipe and replacing the water with yeast water. 
I keep it in the fridge to ferment for two days and than boil and bake. 
The inside was airy but I can not for the life of me figure out what they do to get the crust like that. 

any ideas or advice are welcome And appreciated!

thank you so much

Lexbrandt's picture
Lexbrandt

Thank you! Appreciate your response