September 20, 2009 - 6:05pm
Sunday morning bagels
I made bagels this morning using some of the General Mills All Trumps High Gluten Flour I'd ordered from NYBakers. They turned out well.
With cream cheese and a tomato picked fresh from the garden this morning they were delicious.
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Nice looking bagels, Floyd.
Have you used the KAF Sir Lancelot for bagels before? If so, can you tell any difference between the KAF and All Trumps?
I haven't used Sir Lancelot.
I usually use Stone-Buhr's AP flour for my bagels, which is the highest protein flour I've been able to find locally. If the nutritional label is to be believed, the Stone-Buhr flour is harder (5g protein our of a 30g serving) than either Sir Lancelot or All Trumps (4g). But... it is hard to tell. The dough seemed slightly softer today, but that may have been my fault for slightly overhydrating it. I'm not able to render a verdict whether this flour makes a difference off this single batch of bagels. They were still good though.
what was your hydration? I normally hydrate at 52%, which gives me a nice silky dough.
I think the gluten provided the chewiness; the key to the flavor is in the pre-ferment and/or retardation.
Glad I could contribute to your Sunday brunch!
Stan
I can look up the hydration when I get home. I used the BBA Bagel recipe but weighed my ingredients. That said, I think I poured in slightly more water than I should have (I was using a Pyrex measuring cup w/ room above the 1 cup line, something I often forget). As I said, they still turned out well.
Next up I need to try the pizza flour I ordered from you. Only so many chances to bake these days!
Especially now that I have about 2 dozen different flours to deal with. I find that I'm baking every day and still don't have enough time.
One suggestion on the pizza flour: for best results, give it a long, slow retardation with 0.3%-0.5% yeast. I generally refrigerate mine right after mixing (75% hydration, 2% salt, no oil or sugar) for anywhere from 12-18 hours before baking. That cold ferment really brings out the flavor of the flour!
Let me know how you like it, and thanks for the kind words and link.
Stan
Thanks for the tips.
I've now made these bagels twice using Peter Reinhart's BBA recipe, incorporating Mike's 5-10-5 rest schedule. I have a small bakery/cafe and use Conagra's Master Baker flour which they say has protein in the 13.7-14.1 range. I'm using a 20 qt Hobart to mix the dough which is a pleasure compared to my prior nightmares of hanging on to my 5 qt Kitchen Aid for dear life. I'm originally from NYC and find most bagels are obscenely large, so I scale mine at 3.5 oz and they're plenty big. Once formed they are refrigerated overnight then boiled for 1 minute on each side, seeded and based in a 450º professional convection oven for 10 minutes on tiles.
Everyone who has had one (and knows what a NY bagel should taste like) has become my BFF. Thanks to all of you for sharing so much invaluable knowledge. Here they are.
I have made bagels for years and so far gotten pretty good results....these are AMAZINGLY beautiful!! What kind of flour is this?? Am I correct in the assumption that you got it from NYBakers?? Now I TRULY hate for my ignorance to hang out...but when you talk about %age of hydration....I am totally lost. I have recently bought BBA and have just ordered a scale because I am learning from TFL that weighing your ingredients is much more accurate.....I sure hope so!!
Until I joined TFL...I really thought I was a pretty good baker....WOW have I got so much to learn!!! I am hoping that since I speak Arabic...it means I can also learn the language of baking! Yall are WONDERFUL and I am SO grateful for all you share and let me glean from you!! ALL help is not only NEEDED, but GREATLY appreciated!!