Guest guest Posted November 13, 2001 Report Share Posted November 13, 2001 > If you are interested I can give you a recipe for bagels. Thanks. Pop it into the Files section on so it's available for anyone who wants to download it now or in the future. I have a few recipes, myself, from when I was on a bread machine list, but felt we have *so* many excellent bagel places around here it would be a shame to take business away from them. Hey, we *are* just minutes away from Manhattan, AND have a very large Jewish population right here in our own city. Besides, it's a lot of work for that once-in-a-blue moon treat. Speaking of which, besides on Halloween candy, did anyone have their "once in a blue moon" treat in October when we *had* that Blue Moon? LOL Sue in NJ"How long does getting thin take?" Pooh asked anxiously - AA Milne, Winnie the Poohhttp://www.agoron.com/~susang/index.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 Is it possible to make sourdough bagels ala NT? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 Yes!! The recipee is from Ed Woods book " World Sourdoughs From Antiquity " and we love them: 2 cups culture (this is a recipee for a pancake batter type consistency culture) 2 eggs 2T oil 1/2 C milk 2 T sugar 3 C flour Mix wet ingredients with starter, Add flour 1 cup at a time. after kneading divide dough into 16 balls. roll each ball into a 6 " rope and punch ends together to form shape. Proof for 1 hour says the recipee but I always end up proofing longer than this 2-2.5 hours. Bring 4 quarts of water to a boil and add 2T sugar (this is not necessary to add the sugar) drop bagels in water, remove as soon as they rise to the surface. Thisi s also how you know if the bagels have proofed long enough. If the bagels take longer than 5 seconds to rise they are not proofed enough. They will still work, just be a little different from experience. Drain on paper towels and place on baking sheet. Bake 25-30 min. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 Thank you so much!!! They are proofing as I write this. ----- Original Message ----- From: a Augustine Sent: Monday, March 04, 2002 8:55 AM Subject: Re: Bagels Yes!! The recipee is from Ed Woods book " World Sourdoughs From Antiquity " and we love them: 2 cups culture (this is a recipee for a pancake batter type consistency culture) 2 eggs 2T oil 1/2 C milk 2 T sugar 3 C flour Mix wet ingredients with starter, Add flour 1 cup at a time. after kneading divide dough into 16 balls. roll each ball into a 6 " rope and punch ends together to form shape. Proof for 1 hour says the recipee but I always end up proofing longer than this 2-2.5 hours. Bring 4 quarts of water to a boil and add 2T sugar (this is not necessary to add the sugar) drop bagels in water, remove as soon as they rise to the surface. Thisi s also how you know if the bagels have proofed long enough. If the bagels take longer than 5 seconds to rise they are not proofed enough. They will still work, just be a little different from experience. Drain on paper towels and place on baking sheet. Bake 25-30 min. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 a, My bagels were beautiful but the texture was more like bread than a bagel. They didn't have that chewy, pull it apart with your teeth, texture that I love about bagels. Any ideas why? --- In @y..., " a Augustine " <professionalmommy@y...> wrote > Yes!! > > The recipee is from Ed Woods book " World Sourdoughs From Antiquity " and we love them: > 2 cups culture (this is a recipee for a pancake batter type consistency culture) > 2 eggs > 2T oil > 1/2 C milk > 2 T sugar > 3 C flour > > Mix wet ingredients with starter, Add flour 1 cup at a time. after kneading divide dough into 16 balls. roll each ball into a 6 " rope and punch ends together to form shape. > > Proof for 1 hour says the recipee but I always end up proofing longer than this 2-2.5 hours. > > Bring 4 quarts of water to a boil and add 2T sugar (this is not necessary to add the sugar) drop bagels in water, remove as soon as they rise to the surface. Thisi s also how you know if the bagels have proofed long enough. If the bagels take longer than 5 seconds to rise they are not proofed enough. They will still work, just be a little different from experience. > > Drain on paper towels and place on baking sheet. Bake 25-30 min. > > Grace, > a Augustine > > I wish you enough sun to keep your attitude bright. > I wish you enough rain to appreciate the sun more. > I wish you enough happiness to keep your spirit alive. > I wish you enough pain so that the smallest joys in life appear much bigger. > I wish you enough gain to satisfy your wanting. > I wish you enough loss to appreciate all that you possess. > I wish you enough ''Hello's " to get you through the final goodbye. > --anonymous > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 Maybe add less flour, make a stickier dough. I am not a bagel connoisseur so I wouldn't know exactly what to do. I do know that if you add enough flour to make the dough not at all sticky the bread may be a little more crumbly. With baguettes you would also want a sticky dough to get that chewy texture. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 I have heard of this. I am not exactly sure of everything but here was my experience. My Chiropractor said babies may not be ready for the size of the milk protien and the body rejects it. (peanuts, cows milk, and one other food have the largest protien molecules and should not be given to babies much under a year) The doctors will call this an allergy and take the child off of milk. My second child had this problem and I put her on goats milk for six months since the protiens in goats milk are smaller. I quit breastfeeding because I was pregnant when she was 10 months old and was trying to get her to drink milk. After six months of goats milk she did just fine on cows. She has been drinking raw cows milk ever since. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 >At some point I am also going to try some smaller pots for muffins. Cool idea, I have been in the market for muffin pans and these would be a little bigger than regular muffins, more like Perkins muffins! Isn't the whole lead thing is clay pots only if the pot has been glazed? Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 Blind speculation from a baker who has not tried the recipe in question: The lack of chewiness could be any one of several possible things: too much flour, too little liquid (dry weather and altitude can influence this), insufficient kneading time, or wrong type of wheat used in the flour. You will want to make sure that you use a high gluten wheat. You want sufficient liquid to fully activate the gluten, and you'll probably want to knead it longer than you normally would to fully develop the gluten. It also occurs to me that the oil that the recipe calls for might cause the end result to be less chewy and more " tender " . I'm pretty sure that the " traditional " bagel recipe is pretty much just flour, malt, water, and yeast. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2002 Report Share Posted March 7, 2002 Oh ya! Thanks!!!!!! That must be it. I needed in a lot of flour. More than I needed! I wondered how that would effect things. Still getting the feel of all this. My grinder came today. I'm so excited!! ----- Original Message ----- From: a Augustine Sent: Wednesday, March 06, 2002 2:08 PM Subject: RE:Bagels Maybe add less flour, make a stickier dough. I am not a bagel connoisseur so I wouldn't know exactly what to do. I do know that if you add enough flour to make the dough not at all sticky the bread may be a little more crumbly. With baguettes you would also want a sticky dough to get that chewy texture. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2002 Report Share Posted March 7, 2002 oops...I meant kneeded. I hate it that this system doesn't have a spell check. I'm an engineer -- were not supposed to know how to spell. ----- Original Message ----- From: Conway Sent: Wednesday, March 06, 2002 6:43 PM Subject: Re: RE:Bagels Oh ya! Thanks!!!!!! That must be it. I needed in a lot of flour. More than I needed! I wondered how that would effect things. Still getting the feel of all this. My grinder came today. I'm so excited!! ----- Original Message ----- From: a Augustine Sent: Wednesday, March 06, 2002 2:08 PM Subject: RE:Bagels Maybe add less flour, make a stickier dough. I am not a bagel connoisseur so I wouldn't know exactly what to do. I do know that if you add enough flour to make the dough not at all sticky the bread may be a little more crumbly. With baguettes you would also want a sticky dough to get that chewy texture. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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