 Joe's Place Recipe Swap & Online Store Home | Meat Preservation | Shop at Joe's | FAQs Can't Post? |
Click here
Join us on |
| |
At home or away... ;-)
Posted By: Joe Ames In Response To: bagels (karen)
Date: Tuesday, June 11, 2002 at 10:54 a.m.
BREAD MACHINE BASIC BAGELS
Yield: 8 servings
1 1/8 cups water, lukewarm
3 cups white bread flour (382 grams)
3 1/3 tablespoons brown sugar (42 grams)
1 teaspoon salt (8 grams)
3 1/4 teaspoons active dry yeast (1 packet)1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg * and sprinkle with sesame or poppy seeds, if desired.
5. Bake at 400 degrees F on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.* EGG WASH One egg + 2 TBSP cold water.
Notes:
When applying egg wash, place bagel on a saucer, this avoids a mess and allows you to coat the ENTIRE bagel with the egg wash.
After applying egg wash, and is still wet, either sprinkle the seeds on, or have seeds in a bowl and roll the wet bagel in the seeds.WATER BAGELS
These specialty items are usually made in bakeshops that are especially geared to making these products. However, understanding and experience makes it possible for the baker, in most shops where these products are not available, to make his own. It is also common knowledge that bakers specialize in just these areas. For example there are labor organizations whose membership is composed of bagel bakers and bialy bakers. This indicates that a special skill and knowledge are required. The following recipes and procedures will provide the necessary information for the baker to make these products.
The experienced and skilled bagel baker will not press out the dough. He normally cuts strips right from the dough and rolls these strips into narrower strips about 1/2 in. in diameter and tears off the strip when he has circled the strip around the palm of his hand. This requires practice and judgment for controlling the size and shape. This is a faster process but should only be tried after experience with the first method.
In baking bagels, the specialist bagel baker places boiled bagels on boards (for the rotating or revolving oven) which are covered with canvas cloths. These boards are slightly shorter than the depth of the oven shelf. The boards and bagels are placed in the oven. When the bagels start to take on color the boards are given a quick twist and the bagels are turned over on the hearth and the boards are ready to be used again. The canvas on the boards is moistened with water before the bagels are placed on them.Bagel varieties are made by sprinkling coarse salt and poppy seeds on top of bagels before they are put in the oven. Others are sprinkled with onions (using the same preparation for onions as for onion rye bread).
Water Bagels
Yield: 18 doz.Mixing procedure
Ingredients
Mix together to dissolve and blend the ingredients.
4 oz Salt
14 oz Malt
4 lb WaterDissolve the yeast and set aside
6 oz Yeast .
2 lb WaterSift, add, stir slightly and add the yeast solution.
13.5 lb High-Gluten Flour
Develop to a smooth dough.Procedure:
A high-gluten patent flour must be used to make the dough in order to maintain the structure and consistency of the dough and to avoid slackening or softening of the dough during the fermentation and makeup of the bagels.
Develop the dough in low speed, for this is a stiff dough and develops friction in the developing stage.
The dough must be stiff and smooth.
Allow the dough to relax for about 1 hr. in a warm place and keep the dough covered to prevent crusting. The dough must feel slightly gassy before taking to the bench for makeup.
Place the conditioned dough on the bench and scale into presses weighing about 3 lb. 4 oz. to 3 lb. 8 oz. Allow the presses to relax before pressing out. Avoid using dusting flour or oil when pressing out. The dough is stiff and should require no flour. The use of oil will cause the ends of the bagel to open in the cooking and baking.
| |
Joe's Place is maintained by Bill Ames with WebBBS 5.12.
