BREAD BAKERS APPRENTICE CHALLENGE WEEK #3:
I love BAGELS, BAGELS, BAGELS! Well, i love making them, anyway. these were so satisfying to make! and they smell so good. it was a great learning experience, too. I was following the recipe to the letter, until the malt part. I was supposed to add it to the sponge along with the flour, salt, and yeast when making the dough. It dawned on me that i was missing the malt (which i was substituting honey for) after i had been kneading for about a minute, so i just did my best to knead it in and kept adding flour. That was lesson #1.
I decided that i would use both of the shaping methods shown in the book, so i did a half dozen of each. Otherwise, the batches were identical. as you can see in the image below, they came out looking COMPLETELY different. The ‘rope method’ is on the left, and the ‘punched hole method’ on the right. i am so glad i did both techniques, so i didn’t feel like the ugly batch was really my fault. Lesson #2:
I will let you know how they taste and upload more photos tomorrow morning!
Check out more photos on Flickr!
One last note/ disclaimer: Joe and I (mostly I) am really into conserving materials, and so i reused an old piece of parchment paper… i figured it gets pretty well sanitized at 500° F, and it still works fine.
You may find a portion of the recipe on googlebooks.
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