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6 dozen bagged, tagged and boxed. Two dozen more cooling. Dough for… - At Home With Children [entries|archive|friends|userinfo]
Verminius Rex

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[Jul. 17th, 2009|03:18 pm]
Verminius Rex
6 dozen bagged, tagged and boxed. Two dozen more cooling. Dough for 4 dozen more in various stages of proofing. Four more premeasured containers of flour are sitting there waiting for their turn. I'm being smart and pairing the dozen (I bake 2 dozen at a time) so that I can tell them apart after they bake. Dough you can see the details, after baking the golden crust makes most of the bagels look pretty much the same, and I can't smell the subtle differences after being in the kitchen all day. Funny how Lemon Ginger and Cranberry Orange can look so much alike post baking but I can tell them apart as dough with no problem.

Overall I'm doing pretty well. This time last year I'd be going until after midnight, maybe 2am, and I'll probably be doing dishes around 8pm at this pace. Might even do another experimental batch of chocolate bagels, 2.0 will be mostly cocoa powder. I'm wondering if powdered milk would be a good addition to it or not.

And I get to referee the kids at the same time. Fun.
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