|
Sick of paying too much for bagels (and sub-standard ones at that) I have taken matters into my own hands and started to bake my own bagels.
Crazy, I know.
So far I have made two batches and while they weren't perfect, they were pretty good.
I am planning on making another batch this weekend. I spoke with my friend, who is a trained pastry chef, and she says that one of my issues could be that I am over-proofing my dough. I did follow the recipe exactly but with the added heat and humidity here, I need to adjust things like the length of proofing time and the amount of water (my first batch was way too sticky).
Armed with a new recipe, I hope to get closer to the perfection I am seeking.
Now if only I had a wood burning oven...
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
|