27 January 1888 - NATIONAL GEOGRAPHIC SOCIETY FOUNDED: Having gathered
together for the first time two weeks previously, 33 founders, mostly scientists, explorers, and wealthy travelers, incorporate the National Geographic Society to promote "geographical knowledge." Their magazine
will begin publishing nine months later.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peter Reinhart's Bagels - Part One
Categories: Breads
Yield: 18 servings
MMMMM--------------------------SPONGE--------------------------------
1 ts Instant yeast
4 c Unbleached high-gluten or
- bread flour
2 1/2 c Water; room temp
MMMMM---------------------------DOUGH--------------------------------
1/2 ts Instant yeast
3 3/4 c Unbleached high-gluten or
- bread flour
2 1/4 ts Salt
2 ts Malt powder
+=OR=+
1 tb Dark or light malt syrup,
- honey, or brown sugar
MMMMM--------------------------FINISH--------------------------------
1 tb Baking soda
Cornmeal or semolina flour
- for dusting
Sesame seeds, poppy seeds,
- kosher salt, rehydrated
- dried minced garlic or
- onions, or chopped fresh
- onions that have been
- tossed in oil (opti)
TO MAKE THE SPONGE: Stir the yeast into the flour in a 4
quart mixing bowl. Add the water, whisking or stirring
only until it forms a smooth, sticky batter (like
pancake batter). Cover the bowl with plastic wrap and
leave at room temperature for approximately 2 hours, or
until the mixture becomes very foamy and bubbly. It
should swell to nearly double in size and collapse when
the bowl is tapped on the countertop.
TO MAKE THE DOUGH: In the same mixing bowl (or in the
bowl of an electric mixer), add the additional yeast to
the sponge and stir. Then add 3 cups of the flour and
all of the salt and malt. Stir (or mix on low speed with
the dough hook) until the ingredients for a ball, slowly
working in the remaining 3/4 cup flour to stiffen the
dough.
Transfer the dough to the counter and knead for at least
10 minutes (or for 6 minutes by machine). The dough
should be firm, stiffer than French bread dough, but
still pliable and smooth. There should be no raw
flour-all ingredients should be hydrated. The dough
should pass the windowpane test and register 77 to 81ºF.
If the dough seems too dry and rips, add a few drops of
water and continue kneading. If the dough seems tacky or
sticky, add more flour to achieve the stiffness
required. The kneaded dough should feel satiny and
pliable but not be tacky.
Immediately divide the dough into 4 1/2 ounce pieces for
standard bagels, or smaller if desired. Form the pieces
into rolls.
Cover the rolls with a damp towel and allow them to rest
for approximately 20 minutes.
Line 2 sheet pans with baking parchment and mist lightly
with spray oil. Proceed with one of the following
shaping methods:
METHOD 1: Poke a hole in a ball of bagel dough and
gently rotate your thumb around the inside of the hole
to widen it to approximately 2 1/2 inches in diameter.
The dough should be as evenly stretched as possible (try
to avoid thick and thin spots.)
METHOD 2: Roll out the dough into an 8-inch long rope.
(This may require rolling part of the way and resting if
the pieces are too elastic and snap back, in which case,
allow them to rest for 3 minutes and then extend them
again to bring to full length. Wrap the dough around the
palm and back of your hand, between the thumb and
forefinger, overlapping the ends by several inches.
Press the overlapping ends on the counter with the palm
of your hand, rocking back and forth to seal.
Place each of the shaped pieces 2" apart on the pans.
Mist the bagels very lightly with the spray oil and slip
each pan into a food-grade plastic bag, or cover loosely
with plastic wrap. Let the pans sit at room temperature
for about 20 minutes.
CONTINUED IN PART TWO
Makes 12 large or 24 mini bagels
From: The Bread Baker’s Apprentice
BY: Jasmine Wiggins
RECIPE FROM:
https://www.nationalgeographic.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peter Reinhart's Bagels - Part Two
Categories: Breads
Yield: 18 servings
DIRECTIONS CONTINUE
Check to see if the bagels are ready to be retarded in
the refrigerator by using the "float test". Fill a small
bowl with cool or room-temperature water. The bagels are
ready to be retarded when they float within 10 seconds
of being dropped into the water. Take one bagel and test
it. If it floats, immediately return the tester bagel to
the pan, pat it dry, cover the pan, and place it in the
refrigerator overnight (it can stay in the refrigerator
for up to 2 days). If the bagel does not float, return
it to the pan and continue to proof the dough at room
temperature, checking back every 10 to 20 minutes or so
until a tester floats. The time needed to accomplish the
float will vary, depending on the ambient temperature
and the stiffness of the dough.
The following day (or when you are ready to bake the
bagels), set the oven @ 500ºF/260ºC with the two racks
set in the middle of the oven. Bring a large pot of
water to a boil (the wider the pot the better), and add
the baking soda (and optionally, a few tablespoons of
barley syrup, see Note at the end). Have a slotted spoon
or skimmer nearby.
Remove the bagels from the refrigerator and gently drop
them into the water, boiling only as many as comfortably
fit (they should float within 10 seconds). After 1
minute flip them over and boil for another minute. If
you like very chewy bagels, you can extend the boiling
to 2 minutes per side. While the bagels are boiling,
sprinkle the same parchment-lined sheet pans with
cornmeal or semolina flour. (If you decide to replace
the paper, be sure to spray the new paper lightly with
spray oil to prevent the bagels from sticking to the
surface.) If you want to top the bagels, do so as soon
as they come out of the water. You can use any of the
suggestions in the ingredients list or a combination. I
make a seed and salt blend.
When all the bagels have been boiled, place the pans on
the 2 middle shelves in the oven. Bake for approximately
5 minutes, then rotate the pans, switching shelves and
giving the pans a 180-degree rotation. (If you are
baking only 1 pan, keep it on the center shelf but still
rotate 180º.) After the rotation, lower the oven setting
to 450ºF/232ºC and continue baking for about 5 minutes,
or until the bagels turn light golden brown. You may
bake them darker if you prefer.
Remove the pans from the oven and let the bagels cool on
a rack for 15 minutes or longer before serving.
Makes 12 large or 24 mini bagels
From: The Bread Baker’s Apprentice
BY: Jasmine Wiggins
RECIPE FROM:
https://www.nationalgeographic.com
Uncle Dirty Dave's Archives
MMMMM
... If your cup runneth over you need a bigger brassiere.
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