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Bagel Crustiness

post #1 of 5
Thread Starter 

I am wondering why the bottom's of my bagels end up crusting up so much during baking. The recipe %s I use are below:

100% High-gluten Flour

63.8% Water (Tap)

0.8% Active Yeast

2.4% Kosher Salt

1.1% Malt Powder

1.5% White Sugar

 

I use the sponge method and let sit at room temp for an hour or so and then sit over-night in fridge. In the morning, mix for about 10 minutes until satiny-smooth and tacky. Let double and then place in fridge until next morning. Take out dough and let it come to room temp (about 1 hour). Pre-heat oven to 550.

 

Divide dough and use rope method to make bagel and let sit for about 15 minutes. Boil in water (with 1 tblsp of Baking soda) for about 2 minutes (1 each side). Remove, seed and salt.

 

Place on half sheet with silpat and place in oven on baking stone and reduce temp to 500. Bake for 5 min and then turn reduce oven temp to 450 for 20 min. Turn off oven and let sit for 5 min. Remove and place on wire rack.

 

Any ideas?

 

I though initially it was sugar in the water so I eliminated using molasses or malt syrup.

post #2 of 5

jayrod,

Maybe your ambient temp is going down but the stone may be causing the bottom to remain the same.??

curious

jeff

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #3 of 5

When you mean turning after 5 minutes does that mean you are flipping them over or turning the pan?

One thing to consider would be making some bagel boards, they work much better than just a silpat IMO.

That would definitely help with the crusty problem you are having.

 

Also seems like a lot of oven time to me, when I was doing bagels it was 550 the whole time and not more than 8-10 minutes in the oven for a 4 oz. portion.

Fluctuat nec mergitur
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post #4 of 5
Thread Starter 

Yes. I turn the pan, not the bagels. Haven't heard of bagel boards before....have to check that out. I will try reducing the cooking time and see how they turn out.

post #5 of 5
Thread Starter 

Take 2: Same steps except for baking times. 500 for 5 minutes. 450 for about 7min. Bagels were definitely not crusty, but this time were too squishy. I will try to bake longer at 500 this weekend.

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