|More Bagel Stuff...
||[Feb. 14th, 2008|08:02 pm]
Here are a few notes to myself for future baking experiments. |
See how different the bagels are if they sit for 10, 20 and 30 minutes after boiling but before baking.
See what holds on the toppings best, egg yolk, egg white, combo, water, or sugar water.
Standardize the bagel weight. I'm assuming they will average around 4 oz each, but have been eyeballing when I divide the dough.
Do a detailed cost analysis, including prime ingredients and toppings.
Right now the two bagel batches are in the oven, the preferment batch has sesame seed topping and the regular batch has wheat bran topping. Taste test later tonight after they cool.