In the second edition of the Great Portuguese Bake Off, my friend and I decided to have a go at Bagels. We took a recipe from Dan Lepard, but I do have to say Mr Lepard is a little short on the descriptions of how and what your dough should look like to make it a good recipe.
So, half blind from the lack of descriptive text we started the test. Old school vs New school. I used traditional strong white flour, slow acting yeast and a lot of hand kneading and my friend used, ready to bake bread mix and a Kenwood and substituted the tablespoon of vinegar for bicarb of soda.
It started well, things often do. Our dough looked similar. Nice and firm although my friends was a bit sticky following the Kenwood. We left them to rise. Mine doubled in size in an hour or so, but my friends were a little sorry for themselves so they got put in the sun to help them along.
|FEELING QUITE PROUD|
|ADDING HOLE NOT AS EASY AS IT SOUNDS|
|BOILING RAW DOUGH IS JUST ODD|
|AFTER BOIL AND READY FOR THE OVEN|
My friend had a different experience, following the sunshine the dough had risen well, but as soon as you stick a finger in to make the bagel hole the dough seemed to shrink. Boiling them gave them too much brown colour (from the sugar in the boiling water) and in the oven the outside cooked too quickly making them very brown and underdone inside.
The shrinking was the over proving in the sunshine, the brown insides is anyone's guess....we don't know what caused this at all - the bread mix/the bicarb or the second hand boiling water boiling to hard to give too much colour throughout.....I have not been able to find a reason for this online.
Next time - Eclairs!!
Watch the GBB bagel episode here.
Mr Lepard has updated his recipe from his book and a new version is online http://www.theguardian.com/lifeandstyle/2007/sep/15/recipes.foodanddrink1