This Wednesday, two members of our Verify Kitchen group went stick with you on Fb to answer a couple of of your most pressing questions for this month’s Larger Baking Academy Module: Pumpkin Spice Bagels. Proper right here, we’ve rounded up 5 of those questions along with our group’s educated options.
If you’re making an attempt to be taught additional regarding the Larger Baking Academy and our partnership with Bob’s Crimson Mill, be sure to check out our Larger Baking Academy homepage proper right here. We also have a Larger Baking Academy with Bob’s Crimson Mill Fb group. Proper right here, you presumably can share your bakes, work along with totally different residence bakers, and tune in for our subsequent Fb Dwell Q&A on November 17, 2021. We are going to’t wait to see you as soon as extra subsequent month and converse all points Pecan Hand Pies!
Nonetheless for now, let’s see what our consultants wanted to say about baking the correct bagel!
Question 1: If I wanted to boil these in malt barley syrup in its place of honey, can I do that?
Reply: Positive! It is best to put it to use as a 1:1 substitution by amount for the honey (on this recipe, ½ cup).
Question 2: I’m interested in together with chocolate chips or raisins to the dough. When must I be together with them?
Reply: You can positively add some mix-ins to the dough! You’d add in collectively together with your dry components within the 1st step. We would counsel not together with better than ½ cup!
Question 3: Can I exploit all-purpose flour on this recipe?
Reply: You can, nonetheless you’re not going to get the an identical chewy texture, and that’s one in all many key choices of an incredible bagel. Extreme protein flours generally comprise 12 to 14 p.c protein, whereas all-purpose flour usually solely includes spherical 8 to 11 p.c. Extreme protein flour permits for a additional sturdy gluten neighborhood to sort, giving bagels their signature chewy, barely crisp texture.
Question 4: My bagels gained’t keep their ring kind. What am I doing unsuitable?
Reply: When stretching and shaping your bagels right into a hoop, it’s important to needless to say the dough will shrink a bit bit as a result of the gluten pulls it once more, then enhance when the bagels are boiled and baked. If the dough isn’t stretched into a big ring, the outcomes of shrinking and development will seemingly be double problem, producing bagel balls in its place of rings. Moreover, in case your dough is under-proofed, this may result in a far too quick rise throughout the oven which will render your shaping ineffective. So, it’s important to make it attainable in your dough will get an accurate second rise after being divided and fashioned; they should look about doubled in dimension.
Question 5: Have you ever ever tried using completely totally different flours like Einkorn flour and Spelt flour?
Reply: For this recipe, we haven’t examined with flour apart from Bob’s Crimson Mill Artisan Bread Flour. That being talked about, within the occasion you wished to experiment using totally different flours like spelt or einkorn, we recommend using the an identical full amount of flour, nonetheless using 75 p.c bread flour and 25 p.c einkorn or spelt flour to start out out. This might add a bit bit style and shade with out messing with the overall development of the bagel.