This Wednesday, two members of our Check out Kitchen workers went stick with you on Fb to answer a number of of your most pressing questions for this month’s Increased Baking Academy Module: Pumpkin Spice Bagels. Proper right here, we’ve rounded up 5 of those questions along with our workers’s educated options.
In case you’re making an attempt to be taught further regarding the Increased Baking Academy and our partnership with Bob’s Crimson Mill, be certain to try our Increased Baking Academy homepage proper right here. We also have a Increased Baking Academy with Bob’s Crimson Mill Fb group. Proper right here, you could share your bakes, work along with completely different home bakers, and tune in for our subsequent Fb Keep Q&A on November 17, 2021. We’ll’t wait to see you as soon as extra subsequent month and focus on all points Pecan Hand Pies!
Nevertheless for now, let’s see what our consultants wanted to say about baking the precise bagel!
Question 1: If I wanted to boil these in malt barley syrup instead of honey, can I do this?
Reply: Certain! It’s 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 fascinated with together with chocolate chips or raisins to the dough. When should I be together with them?
Reply: Chances are you’ll positively add some mix-ins to the dough! You will add in collectively along with your dry substances in step one. We might recommend not together with better than ½ cup!
Question 3: Can I reap the benefits of all-purpose flour on this recipe?
Reply: Chances are you’ll, nonetheless you’re not going to get the an identical chewy texture, and that’s certainly one of many key choices of bagel. Extreme protein flours generally comprise 12 to 14 % protein, whereas all-purpose flour usually solely accommodates spherical 8 to 11 %. Extreme protein flour permits for a further sturdy gluten neighborhood to sort, giving bagels their signature chewy, barely crisp texture.
Question 4: My bagels acquired’t keep their ring type. What am I doing unsuitable?
Reply: When stretching and shaping your bagels right into a hoop, it’s important to don’t forget that the dough will shrink just a bit as a result of the gluten pulls it once more, then broaden when the bagels are boiled and baked. If the dough isn’t stretched into a big ring, the outcomes of shrinking and development could be double trouble, producing bagel balls instead of rings. Moreover, in case your dough is under-proofed, this will find yourself in a far too speedy rise throughout the oven which will render your shaping ineffective. So, it’s important to make sure that your dough will get an accurate second rise after being divided and shaped; they should look about doubled in dimension.
Question 5: Have you ever ever tried using completely completely different flours like Einkorn flour and Spelt flour?
Reply: For this recipe, we haven’t examined with flour aside from Bob’s Crimson Mill Artisan Bread Flour. That being talked about, within the occasion you wished to experiment using completely different flours like spelt or einkorn, we advise using the an identical full amount of flour, nonetheless using 75 % bread flour and 25 % einkorn or spelt flour to start. This might add just a bit style and color with out messing with the final development of the bagel.