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Post subject: Re: How many bagels have you had today? (now donuts again)
Posted: Tue February 09, 2021 9:17 pm
Looks Like a Cat
Joined: Tue January 01, 2013 11:28 pm Posts: 14519 Location: Space City
spike wrote:
washing machine wrote:
This is a fucking donut thread you rube. It's right there in the title.
don't be a b-hole
I feel like I'm in the right here. It's been long established that this thread switches back and forth from time to time, and when it does, the title always changes to accommodate the discussion. It's on you to keep up so please don't blame me.
_________________
dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Post subject: Re: How many bagels have you had today? (now donuts again)
Posted: Tue February 09, 2021 9:27 pm
The Master
Joined: Tue September 24, 2013 5:56 pm Posts: 46363 Location: In the oatmeal aisle wearing a Shellac shirt
spike wrote:
tragabigzanda wrote:
damn spike, those look great
they're very good. the outside is spot on, but the inside is more like bread than bagel (used bread flour). i'll have to research a different type flour for the next batch - any ideas?
Post subject: Re: How many bagels have you had today? (now donuts again)
Posted: Tue February 09, 2021 10:53 pm
Looks Like a Cat
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
spike wrote:
tragabigzanda wrote:
damn spike, those look great
they're very good. the outside is spot on, but the inside is more like bread than bagel (used bread flour). i'll have to research a different type flour for the next batch - any ideas?
the bread flour shouldn't make that much difference. rather, it's probably the hydration levels and the amount of time for the second rise.
Post subject: Re: How many bagels have you had today? (now donuts again)
Posted: Wed February 10, 2021 12:37 am
The Master
Joined: Wed January 02, 2013 4:18 am Posts: 27937
Chris_H_2 wrote:
spike wrote:
tragabigzanda wrote:
damn spike, those look great
they're very good. the outside is spot on, but the inside is more like bread than bagel (used bread flour). i'll have to research a different type flour for the next batch - any ideas?
the bread flour shouldn't make that much difference. rather, it's probably the hydration levels and the amount of time for the second rise.
i'll give it more time on the second rise next time. full disclosure... my secret weapon was my steam oven - so i don't think hydration would be the issue. i could tinker with that too, i suppose.
should i rest it longer and kneed it more after first rise?
Post subject: Re: How many bagels have you had today? (now donuts again)
Posted: Wed February 10, 2021 1:29 am
Looks Like a Cat
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
spike wrote:
Chris_H_2 wrote:
spike wrote:
tragabigzanda wrote:
damn spike, those look great
they're very good. the outside is spot on, but the inside is more like bread than bagel (used bread flour). i'll have to research a different type flour for the next batch - any ideas?
the bread flour shouldn't make that much difference. rather, it's probably the hydration levels and the amount of time for the second rise.
i'll give it more time on the second rise next time. full disclosure... my secret weapon was my steam oven - so i don't think hydration would be the issue. i could tinker with that too, i suppose.
should i rest it longer and kneed it more after first rise?
it may be that you're actually over proofing them and they're starting to deflate a bit.
also, when i made bagels (for my wife -- i'm not a big fan), i remember the instructions specifically mentioning that the dough needed to come to room temperature before boiling, or else they will deflate and come out dense (and bready).
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