1.26.2010

Miserable failure


Starting to host images using Picasweb, still learning.

First attempt at bagels this morning flopped. I used a mix of coarse ground oats, whole wheat and unbleached white. Texture off, flavor was ok, everything else sucked. Back to the drawing board. Blah.

9 comments:

Rachel (Hounds in the Kitchen) said...

Bird food?

I experimented with soft pretzels and bagels before. I could never get them exactly right and resigned to purchasing from professional kitchens.

hungrywoolf said...

They look pretty good to me!

Did you boil them? I think to get the chewiness right you have to do that.

Trish said...

Don't let him fool you. They were excellent, really. Misshapen but excellent.

Dave said...

Hi Rachel, Bethia and my love. Of course I was being overly dramatic, they were alright. I ground up whole oats as a fraction of the grain makeup and I think that altered the rising structure.

Bethia, yes, 30 seconds each side for the boil. Some use bicarb in the boil, others use sugar.

The texture wasn't chewey; more crusty. Otherwise the taste was nice.

Bagel preparations are all over the place on blogs. Tonight, I'll be reading a favorite production-style text, Gisselen's Professional Baking. Sometimes I forget books actually have good information.

Dave said...

oops, Gisslen's Professional Baking.

CMH Gourmand said...

I want to help test and will take your discards.

The Yellow Dog Speaks said...

I made WONDERFUL bagels using the recipe / procedure from Peter Reinhart's book, A Bread Baker's Apprentice. It's actually kind of fun since you get to boil them.

The Yellow Dog Speaks said...

Oh and I used Malt Powder in the boil

Dave said...

Jim - I'll give you a call sometime.