January 24, 2022 - 2:46pm
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
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Glass made me think of this: https://www.kingarthurbaking.com/blog/2022/01/20/how-to-make-glass-bread-pan-de-cristal
Thank you! Appreciate your response
Hey! Have you made any headway?
I’ve been compiling info from the other courage bagels thread, as well as photos I’ve gather from the internet through some deep stalking lol. Here’s what I’ve learned:
I’m still trying to do some digging but at this point more curious on their mixing/fermenting day by day process.
i have seen your replies to a few threads on this topic and am wondering if you ever made any successes - i too am on this mission.
in brooklyn and we have Leo sourdough, they make a bagel almost identical to the courage bagel and they are so so good (@leosourdough or @apollobagels on instagram). trying to replicate either one (open airy tacky crumb, super bubbly and crackly, dark exterior, sour flavor) - looking at their account might be helpful to understanding it more
in one pic they show them boiling bagels in what looks like clear water (no malt?) - i made another attempt today but it was underwhelming so reaching out! on reddit with this same handle too.
one thing im wondering is upping the starter concentration in the dough? not sure but i feel like i almost could just make bread but shape/boil like bagels? idk
Hi! I'm so glad I recently just got the urge to revisit the "doom bagel" as I'm calling it lol. Maybe bagel doom will be the name of my new shop after all of this ha! So back when I posted I tested a few variations and methods. I'm not an extremely experienced baker, but I've worked in bakeries doing mostly pastries, things like that, so I have a general understanding of doughs, natural fermentation, etc. I landed on a bagel that had an almost identical crumb inside. Besides that, too flat and way too chewy, but somewhat thin crispy crust. Now, unfortunately I got so frustrated with the bagels that I didn't circle the recipe that landed that crumb. I think I tested a 65% hydration dough all the way up to 85%. I'm looking at Apollo's and they honestly look better than Courage. I'm going to continue to dig and see what I can find. I don't have any starter at the moment but will get my hands on some soon to keep testing.
The other thread that's also been recently revived has a fairly successful recipe.
https://www.thefreshloaf.com/node/67903/courage-bagel#comment-531826