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Author Topic: #4: Bagels  (Read 1040 times)

Offline Paul

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#4: Bagels
« on: March 30, 2012, 04:52:23 PM »
OK, this one's not so much an overview as a reminiscence.

I was born and raised in Montreal but I never had a famous Montreal bagel until I was in my mid-20's and living in Toronto. Someone had visited and brought back a big paper bag filled with them and you'd think they were handling precious treasure as they were passed around. In fact, they were. I ate two of the pumpernickel ones. They were crazy good and had rye chops sprinkled on top. Gordon's house, winter 1978.

When did you have your first Perfect Bagel?

This bread is found on page 260.

When you're ready to post your bread results, please start a fresh thread in this subsection.


From the previous run:



Paul
Yumarama Blog

I used to think I was indecisive, but now I'm not so sure.

Offline KnackeredBaking

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Re: #4: Bagels
« Reply #1 on: April 20, 2012, 12:04:07 PM »
Hi Paul!  Do you think it's okay to skip the soaking and icing part of this recipe?  Or does that make a huge difference?

Offline Paul

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Re: #4: Bagels
« Reply #2 on: April 20, 2012, 01:28:31 PM »
Sandie:

The soaking refers to bagel boards, IF you use them.

The ice bath, well, I dunno. It might be worth trying it with half the bagels bathed and the other not to see what the difference might be.
Paul
Yumarama Blog

I used to think I was indecisive, but now I'm not so sure.