Bagel troubles in California Is it the flour? Maybe it's my brother Felipe's unorthodox sourdough? The water is hard here, so there could be question of extensibility. Regardless, at the last minute - after preparing the dough, I realized there was no...
After a recent NYTimes article about California bakers not being able to make great bagels, social media remarks directed my way (as well as my partner here, Jonitin) nudged me to write a response. Why? Because the truth is New York can not longer boast of great...
Over the weekend a friend asked me to replicate a Montreal-style bagel, the softer cousin to the more dense and jaw breaking type made in New York. This batch was a sourdough version. On my next effort, I'm going for a Jerusalem version... sacred but chaotic....
Bagels with high extraction flour? Why not? If you have extra sourdough just sitting around, and you are out of bagels, it takes a simple mix and a few hours to whip up a nice batch of wild yeasted bagels. I was guided by Jeffrey Hamelman's BBGA 2013 class formulas,...
Trying to improve the flavor and guilt-free feeling of noshing a bagel, I decided to do a straight formula splitting the white wheat with some sprouted wheat flour. Sprouted grain is said to be easier to digest, creates Vitamin C, increases enzyme activity, all to say...
Been on a "go-back-and-try-it-again" trip lately. Ah, well, bread is a constant progression, and trials and tests. Besides, sometimes you just got to eat a bagel. Keep reading if you agree. Last weekend, I made three kinds of bagels, pre-ferment, yeasted, and...
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