Bagels Redux
Redux
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Once home, the lovely raw dough that had been formed eight hours prior had proofed a bit more than one would desire.
I was deflated, but not for long. They were warm, yeasty, over-bubbly, but ripe, very ripe.
One by one I pulled the dough, smashed with my palm, and began the process of reforming once more.
And in an instant...Rise!
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The Boil
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The water began to boil. And I dropped, first one, then two, then three.
It's time to float, I whispered.
Up plopped each form.
I pulled the spider from the drawer.
One minute. One minute more.
I pulled the forms, proceeding with three forms more.
It's time to float, I whispered once more.
One minute. One minute more.
I pulled the forms.
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The Bake
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And then I could hardly wait.
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The Form
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There has to be a better way, though. You see, I'm not happy with the results one gets from pinching two ends together. So I consulted The Bread Bible. Rose illustrates how you can create a ball and then poke your finger through the center, then stretch to create the form. I will try this.
okay--I am monitoring your fabulous bagel progress, that you are absolutely perfecting! yes, try the Bread Bible method...
ReplyDeletenancy - I was going to do another batch this weekend, but we ended up making ciabatta instead.
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