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Decoding the Bagel
Dec. 15th, 2018 04:06 pmI need a cooking icon. Hmm.
Last week I took a stab at baking my own bagels. They were okay, but they could have been better. The texture was off. Today I tried again with a slightly different recipe and the texture is still off, plus the dough was incredibly sticky. I'm going to try again later this week because I sort of suspect what the issue is but I need to keep trying. This is basically how I learned to make great pizza dough - try, learn, try again.
I think today's just too humid and I didn't add enough flour. Now, I used bread flour, so maybe I also need to rethink that, but I was tired after my run and got sick of babysitting the dough so there was likely not enough flour. I also probably need more salt in proportion to the amount of extra flour added.
My bagels were not quite this happy, but they were better than the first batch. (Not my bagel)
I managed to finish my thirteen mile run, though I really wanted to quit at one point. Tomorrow's run is twelve miles, then next week I do a quasi-Dopey before I start tapering. So, it's time to eat all the carbs! Lucky for me there's a fresh pan of gingersnap granola. Oh wait, that's not luck, I made that. Silly me.
Last week I took a stab at baking my own bagels. They were okay, but they could have been better. The texture was off. Today I tried again with a slightly different recipe and the texture is still off, plus the dough was incredibly sticky. I'm going to try again later this week because I sort of suspect what the issue is but I need to keep trying. This is basically how I learned to make great pizza dough - try, learn, try again.
I think today's just too humid and I didn't add enough flour. Now, I used bread flour, so maybe I also need to rethink that, but I was tired after my run and got sick of babysitting the dough so there was likely not enough flour. I also probably need more salt in proportion to the amount of extra flour added.
My bagels were not quite this happy, but they were better than the first batch. (Not my bagel)
I managed to finish my thirteen mile run, though I really wanted to quit at one point. Tomorrow's run is twelve miles, then next week I do a quasi-Dopey before I start tapering. So, it's time to eat all the carbs! Lucky for me there's a fresh pan of gingersnap granola. Oh wait, that's not luck, I made that. Silly me.
