||[Feb. 11th, 2008|01:44 pm]
Among the many joys of the convention was handing out vast quantities of bagels. I took 3 dozen (minus a few eaten before leaving), and they fed plenty of people over 3 days. They seemed to stay pretty fresh for at least 2 days, which I think is mandatory for anything I'd sell at Farmer's Market. I hate bread that goes stale by the next day.|
Today's bagel experiment involves putting the dough into the fridge overnight. This is called "retarding the dough", which sounds mildly offensive even if it isn't. The plus to this method for the Market would be that I make the dough on Thursday and toss it into 2 gallon ziplock bags, then chuck them into the crisper overnight. Then I remove the dough from the fridge at regular intervals over the course of Friday for proofing, boiling and baking.
The nigella/chive bagels were more sucessful than I anticipated, considering that I threw them together at the last minute. I still need to make a list of bagel varieties to play with.
On a related note, I'm pondering making some pretzels with the same dough, just some modifications in baking methodology.
In sewing news, my focus for the near future will be hakama pants and obi that look better than what I threw together for the con.