 |
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.
Bird food?
ReplyDeleteI experimented with soft pretzels and bagels before. I could never get them exactly right and resigned to purchasing from professional kitchens.
They look pretty good to me!
ReplyDeleteDid you boil them? I think to get the chewiness right you have to do that.
Don't let him fool you. They were excellent, really. Misshapen but excellent.
ReplyDeleteHi 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.
ReplyDeleteBethia, 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.
oops, Gisslen's Professional Baking.
ReplyDeleteI want to help test and will take your discards.
ReplyDeleteI 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.
ReplyDeleteOh and I used Malt Powder in the boil
ReplyDeleteJim - I'll give you a call sometime.
ReplyDelete