Posted 03 May 2006 - 02:20 PM
I like pie.
Posted 03 May 2006 - 11:55 PM
Nice pictorial !
Posted 04 May 2006 - 04:47 AM
Posted 04 May 2006 - 09:02 AM
Please? Your bagel pix are always so unbelievable.............
Would you mind posting the recipe? I've always been fascinated by the fact that bagels are cooked :-)
Nice pictorial !
Posted 04 May 2006 - 09:31 AM
I use Peter Reinhart's recipe from BBA. Here is the formula for anyone interested (although I am very interested in seeing Ann's formula too!)
18 ounces high gluten flour (Sir Lancelot from King Arthur is what I use)
1 tsp. instant yeast
20 ounces (2.5 cups) room temp water
Mix together until hydrated, then place in covered bowl and let rise until very bubbly on top, about 2 hours.
2 3/4 tsp. salt
1 tablespoon barley malt syrup
1/2 tsp. instant yeast
17 ounces high gluten flour
Mix starter, salt, syrup and yeast until blended. Add about 2/3 of flour and mix until dough forms. Add remainder of flour gradually, and knead (by machine) for about 6 minutes until smooth. Dough should be very stiff but pliable and still be able to pass a windowpane test. It shouldn't tear too easily but should be not at all tacky.
Immediately shape into 12 or 18 balls, depending on how large you want your bagels. Let rest under damp tea towel or damp paper towels for 20 minutes.
Shape into bagel shape using desired method. Place 6 bagels on parchment sheet sprayed with oil in half sheet pan or cookie sheet. (Bagels need to be a couple of inches apart.) Spritz top of bagels lightly with spray oil and cover with plastic wrap. Let rest another 20 minutes. Check to see if they pass the "float" test. This means have a bowl (I use a cereal bowl) of room temp water, and drop in a bagel. It should float within a few seconds. If not, blot dry with towel and replace on sheet. Wait another 20 minutes and test again.
NOTE: I don't always use the test and usually just let them rest for 30 minutes to be on the safe side.
Place sheets, covered with plastic wrap, in refrigerator over night.
In morning, preheat oven to 500. Boil water in large skillet or wide stockpot, add 1 Tbsp. baking soda. Boil bagels 1 to 2 minutes per side, more time = chewier. Sprinkle parchment with cornmeal or semolina flour while you are boiling the bagels, or spray with oil again. Place bagels on sheets, and bake for 5 minutes. Switch trays in oven and reduce heat to 450. Bake for 5 to 10 minutes longer, or until golden brown. Let rest at least 15 minutes before you cut them.
Edited by Darcie B, 04 May 2006 - 09:34 AM.
Posted 07 September 2007 - 04:36 AM
When I baked bagels yesterday I put together this pictorial to help some friends who were having a problem with shaping their bagels.