Vegan with jam

Tag: Reinhart

  • The Same, But Different

    Though these look like the same bagels as those I baked the other day, they are substantially different. After reading the book, ahem, I decided I’d actually follow Mr. Reinhart’s directions. He recommends performing the “float test” prior to boiling. The idea, I expect, is to see if the dough has sufficiently proofed. If the “test bagel” doesn’t float, then it needs a little more time to rise.
    So, I did the float test, and sure enough, the bagel sank right to the bottom. I waited another 20 minutes, with the formed bagels under plastic, and that did the trick.
    These are much better than the last batch. Mary says they “look like grown-up bagels!” Ha!
    We’re going eat one in a few minutes!
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  • Bagels

    These bagels just came out of the oven. I followed a recipe in Peter Reinhart’s, “Artisan Breads Every Day” and was reasonably OK with it. I followed the baker’s measurements in the back of the book and the only comment I have is that maybe there are too many raisins, if that is possible. Such a high percentage made it somewhat difficult to form the dough into bagels. This is a very stiff dough. I might try a mixer next time, but have some doubts that it will be powerful enough for 1.6 kg of dough. Maybe.

    Overall, they’re great! In fact, if spite of the odd shapes and misforming, they’re the best I’ve ever had. And of course, they’re mine! All mine! Moohaahaa…

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