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I made some bagels using the recipe from bread bakers apprentice, the dough was a bit of a pain to work with, but I think the results turned out pretty solid. If there are any left in the breakroom I'll snag a pic of the insides. Next time I'm gonna need to figure out some toppings before I get going on this, since all I had was sea salt/sesame seed or parmigian.
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Jul 24, 2013 14:59
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| # ¿ Apr 27, 2024 05:31 |
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contrapants posted:How did you form the hole in the middle? When I make bagels, I either get a visible seam or break if I do the end-to-end method, or the center explodes if I poke a whole through a dough ball. Here's the description from the book, quote:Method 1: Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter (half of this for a mini-bagel). The dough should be as evenly stretched as possible (try to avoid thick and thin spots.) Method 2 didn't work out on the one I tried it on, it ended up breaking, but poking a hole then stretching it out seemed to work reasonably well. Edit:There's a pic on here that's pretty much what I did http://pinchmysalt.com/peter-reinharts-bagels/ amishjosh fucked around with this message at 15:41 on Jul 24, 2013 |
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Jul 24, 2013 15:36
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In my quest to bake whatever sounds amusing I've attempted the pretzel recipe from Peter Reinhart's Artisan Breads Every Day. I didn't quite get the brown I wanted on them, although the seeded ones were definitely darker. I'll play with it a bit more next time and see what I get. At some point I need to see if the lye we have down at our lab would work for this, and also if they'll let me snag a bit for playing in the kitchen.
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Aug 29, 2013 14:46
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Thumposaurus posted:Random stuff from work last night Holy poo poo that looks good.
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Sep 12, 2013 13:15
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ChetReckless posted:Seeing those pictures makes me want to try to make bagels for the first time. I was planning on using Peter Reinhart's recipe from Bread Baker's Apprentice. Anyone have any advice for a first timer? I made them for the first time a month or so ago using the recipe from Bread Bakers Apprentice. Initially working all the flour into the dough was a bit of a pain, but once it got incorporated it was reasonably easy to work with. Honey got added since I didn't have any of the malt syrup or whatever it was that it had in the recipe. I did mine with the 1minute/flip/1minute in the boiling water with baking soda, and I think next time I do it I'm gonna go ahead and do it for 2 minutes a side and get it chewier. Oh, and I did the thumb punch through the dough to form the hole, the one I tried to roll and form the bagel didn't really turn out bagel shaped(but it still tasted good)
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Sep 12, 2013 20:19
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| # ¿ Apr 27, 2024 05:31 |
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You could always try a salt rising bread
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Nov 6, 2013 16:06
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