Peter Reinhart is amazing and his books should be on the shelf of anyone who is a confident bread baker or interested in the science of baking bread. If the bagel does not float. Back in March my wife sent me to a food blog to read about the "Best Pizza Dough Ever Recipe." Any decent bagel shop knows this and uses an overnight method to stretch out the fermentation process, releasing all sorts of subtle flavors trapped in the flour. Tags: bagels, bread, bread baker's apprentice. Adapted from The Bread Baker’s Apprentice, by Peter Reinhart. After the dough has been kneaded (for a very long time), it gets divided into equal pieces and formed into rolls.
This bagel recipe uses the sponge technique to give the bagels a better flavor and texture. 1 tablespoon baking soda Cornmeal or semolina flour for dusting Sesame seeds, kosher salt You can find the recipe for Bagels in the book The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Permalink — click for full blog post. I reduced the heat to 450 F and rotated the bagel 180 degrees but I found they needed about 8 more minutes to be golden brown.
I’m admittedly not that hard to please, but I think these turned out as good as any bakery bagel I’ve tried. I couldn’t wait to tear into one and slather on the peanut butter. Peter Reinhart, the author and baker extraordinaire, provides a very good commentary on different techniques for making bagels. For this first batch, I followed the instructions exactly.
I’ve made soft pretzels before and thought this would be perfect to start with since I’m acquainted with the boiling method. A few weeks ago Nicole of Pinch my Salt tweeted about starting to bake bread from Peter Reinhart’s Bread Bakers Apprentice. ( Log Out / The book reached me just in time to try something I’ve had on my mind for a while – bagels! If you like very chewy bagels, you can extend the boiling to 2 minutes per side (Deb note: I used the 2 minute option). ( Log Out /
When they come out of the oven and are still hot, you can brush the tops with melted butter and dip them in cinnamon sugar to create a cinnamon-sugar crust, if desired. Next time I'll probably try to get them a little less bulbous. They are certainly fresher, so might be more tender. It’s Day 3 of the Bread Baker’s Apprentice Challenge! ( Log Out / Add the raisins during the final 2 minutes of mixing. Line 2 sheet pans with baking parchment and mist lightly with spray oil. I do not own his books yet but that is going to change very soon. ( I also had no interest in doing this, after about 25 minutes I set in the fridge and let rest for 5 hours). The following day (or 5 hours later) (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Let the pans sit at room temperature for about 20 minutes. Chewy, yes, but shouldn't the crust have a crispness about them? I boiled them for 1 minute on each side then baked them at 500 F for 5 minutes. Did I mention the smell of carbonized semolina flour? I’ve been lusting after Peter Reinhart’s The Bread Baker’s Apprentice for a long time, and I finally bought it recently. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. I always wanted to try the bagels but they seemed too fussy.
These bagels were amazingly chewy with a perfect glossy crust. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop. That being said the time taken (sometimes days) is worth it. They definitely impressed everyone who tried one. ~12, depending on how much flour you end up adding. 12. (Deb note: I actually baked them quite a bit longer, often almost five extra minutes. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. They weren't fussy at all and they taste amazing!
3. I'll admit I had a rough time of it. There's a comforting sense of readiness in having the bottom of my fridge filled with 4 half-sheets of bagels at the end of the day. After that, they’re baked for 10 minutes. Sorry, your blog cannot share posts by email. If you want to top (see note below) the bagels, do so as soon as they come out of the water. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats.
peter reinhart’s bagels 1. 7. After a few days with the book, I finally decided to try a recipe. Form the pieces into rolls. While bagel shops often use a type of high-protein flour not available to home cooks to achieve that distinctively chewy texture, regular, unbleached bread flour can also do the trick. Yields 12 extremely large, 16 regularly large or 24 miniature bagels. Below I’ll explain my variations but this recipe is solely in ownership of Peter Reinhart. Our favorite pizza so far is the Pizza Rosa al Bianco.
They’re what I would consider a normal size. I can’t wait to make them again, probably with the addition of some whole wheat flour. ( Log Out / Change ), You are commenting using your Twitter account. Change ), You are commenting using your Google account. Ten days later my wife surprised me with copies of The Bread Baker's Apprentice and American Pie. Each week the boys would pick out a recipe and we'd bake together. I really enjoyed it, and we're loving the pizzas. I'm sure if the water is bubbling it would be to much so a high low we'll say. So you boil the dough for a few minutes?
Vermont Sourdough with Increased Whole Grain, Sourdough Batards with Rosemary and Cream Cheese, ChocolateStout&FreshCherries&Hazelnut Levain. It also didn't have the larger amount of baking soda or the malt syrup in the bath: I love the toppings on the bagels..nicely done.
But one of the formulas has overshadowed all the others. I’ve been lusting after Peter Reinhart’s The Bread Baker’s Apprentice for a long time, and I finally bought it recently. The kneaded dough should feel satiny and pliable but not be tacky. This dough was way too stiff for me to be able to roll it and connect the bagels, I used the first method of poking.
The next morning, they get boiled and topped (in this case, with sesame and poppy seeds). ( Log Out / Week three of The Bread Baker’s Apprentice Challenge has ended and I have to say that I am sad to say goodbye to these bagels! Fill a small bowl with cool or room-temperature water. It still gets a huge heap of parmigiano reggiano and gets spritzed with olive oil before going into the oven. The dough was not very pliable). ( Log Out / Let me tell you, after making these bagels, albeit with a few bumps on the way, I feel so much more confident about making bread. ( Log Out / I used vital wheat gluten and cut down the rising time. Day one: (I started this first thing in the morning) To make the sponge, stir the yeast into the flour in … ( Mine were very uneven and I cut triangles, do not do that. Since your blog post does not mention changing the sponge step I'm assuming you are still using it. It was a great read. Bread Bakers Apprentice: Bagels! So many great memories. I even like the sad, anemic, doughy, mass-produced ones. I’m not sure if they’re as dense as they’re supposed to be, but I think they’re really good. I mince the red onion—is there any reason why everyone seems to use rehydrated onion for bagels?—and chop the pistachio nuts and rosemary smaller than I would for the pizzas. Each week the boys would pick out a recipe and we'd bake together. His basic tomato sauce doesn't thrill me, but I was already quite happy with Marcella Hazan's pizza sauces from her Essentials of Classical Italian Cooking. For Day 4 of the Bread Baker’s Apprentice Challenge, we made Brioche. In the post, Heidi Swanson gives some background to her discovery of Peter Reinhart's Neapolitano pizza dough along with an adapted version of the recipe from The Bread Baker's Apprentice . Information overload! Mine floated immediately, and I got nervous. I added a bit of salt to the water as well as the recommended baking soda. I just know I like them. I really didn’t change much but there was a few things for example I didn’t have malt powder and actual bread flour. It’s a fabulous book. Yay! And then my mom wanted some for her school. and called out to all those that might be interested in taking up the challenge along with her.. My entire family raved. 1/2 teaspoon instant yeast
I'm thinking its a pot with water and baking soda, (or lye I hear). I first purchased Bread Bakers Apprentice in 2006. Makes 12 large or 24 small bagels. I found using your fingers in the center and palming as you to rotate redistributed the dough ended up being easier and more even. This site is powered by Drupal. I first purchased Bread Bakers Apprentice in 2006. 4 cups flour + 1tbsp vital wheat gluten ( I like Bob’s Redmill) Add the water, whisking or... 2. One thing you should be warned about is his breads take a long time. Well, fast forward 14 years and here I am..still baking from this book. I froze several and will be having a toasted bagel everyday for breakfast for at least the next week. Also, the dough had risen a lot more than I expected so it wasn’t holding shape too well. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal. They’re a little time consuming and involved, but it’s worth it. I started with bagels, and they turned out great. Change ). 3 3/4 cups unbleached high-gluten or bread flour Sounds cool to me.
All original site content copyright 2020 The Fresh Loaf unless stated otherwise. In the same time, I've been exploring a variety of bread recipes from BBA. Boiling and baking ? The only difference was that instead of making 12 bagels, I made 16 slightly smaller ones. The few changes I make are as follows: I've also experimented with some different toppings. But I changed my mind and am so glad that I did! Post was not sent - check your email addresses! Learning from my mishap, I shaped smaller bagels the next day and made sure to add the baking soda in the water before plonking in the bagels. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Twenty more minutes pass, and then a float test has to be performed on one bagel.
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