I used to think that bagels is difficult to make before I got into my bread making hobby. When I read Cril Hitz's Baking Artisan Breads I didn't find it too intimidating so I decided to give it try.
His method takes 2 days to make the bagels, making the dough and shape the bagels on day 1 and then boil and bake the bagels on day 2.
I noticed that all my bagels crust have fill with many tiny bubbles and I was wondering why. I googled it but I couldn't really got a definite answer. So I post my question at
The fresh loaf where all the artisan bread bakers exchange their experience and knowledge.
The post is here but I have learned that it is normal for a bread that develop this kind of condition from the long cold fermentation and that's nothing wrong with it.
One of the posters quoted
"Bubbles on the crust, a result of retarding raw loaves at refrigeration temperatures, are well received in North America. In France, bubbles are considered a defect".
Quote from Raymond Calvel's The Taste of Bread.
Now my next challenge is to make bagels without long fermentation but still taste as good with good texture.
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| Full of blisters on the crust |
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| Most people don't mind my bagels that have blisters on them, because they taste very good. |
