Tuesday, 26 April 2011

More bagels

Previously I wasn't very happy with the blisters on my bagels and have done some research about it and found out that they were caused by long retardation process. However long retardation is a good thing because the bagels will have more flavor.

I have found this bagel recipe online using the poolish method.

So I decided to make more bagels but this time use a poolish starter to enhance the flavor but a shorter retardation in the fridge. This time I keep my bagels in the fridge for 7 hours instead of overnight.

Here are my bagels using poolish. The blisters on the crust are less obvious and they still taste pretty good and smell nice.

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