SC - SC-SHORT BREAD AS
Marisa Herzog
marisa_herzog at macmail.ucsc.edu
Wed Dec 10 08:45:12 PST 1997
James and/or Nancy Gilly wrote:
>
> At 20:58 9-12-97 +0000, Adamantius wrote:
> >Alternately, you can form balls, flatten them, and pinch your
> >forefiunger and thumb through the center until they meet. Stretch the
> >circle a bit to enlarge and smooth the opening. This is how handmade
> >bagels are done, today.
>
> When I was a baker (pre-Navy days), we made bagels by rolling the dough out
> into a rope, then making it into a circle.
>
> Alasdair mac Iain
The problem with that is that they can have a tendency to come apart at
the seams in the poaching, if you don't seal them really well. I have
also seen bagel recipes that don't call for boiling in any form, and
they are often made by overlapping the ends of a dough rope.
I expect there's no one right way, particularly since people's
conception of what a bagel should be varies from place to place. Where I
live, arguably the bagel capital of the U.S.A., if not the world, when
bagels are made by hand, they seem generally to be formed as I
described.
That doesn't mean that other methods are wrong, of course. Vive la
difference, etc.
Adamantius
______________________________________
Phil & Susan Troy
troy at spambegone.asan.com
Sentient beings should remove the "spambegone." portion of our address
before replying.
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