Zainstaluj Steam
zaloguj się
|
język
简体中文 (chiński uproszczony)
繁體中文 (chiński tradycyjny)
日本語 (japoński)
한국어 (koreański)
ไทย (tajski)
български (bułgarski)
Čeština (czeski)
Dansk (duński)
Deutsch (niemiecki)
English (angielski)
Español – España (hiszpański)
Español – Latinoamérica (hiszpański latynoamerykański)
Ελληνικά (grecki)
Français (francuski)
Italiano (włoski)
Bahasa Indonesia (indonezyjski)
Magyar (węgierski)
Nederlands (niderlandzki)
Norsk (norweski)
Português (portugalski – Portugalia)
Português – Brasil (portugalski brazylijski)
Română (rumuński)
Русский (rosyjski)
Suomi (fiński)
Svenska (szwedzki)
Türkçe (turecki)
Tiếng Việt (wietnamski)
Українська (ukraiński)
Zgłoś problem z tłumaczeniem
Also, why does this recipe have you supplement the sourdough culture with yeast? And does it matter what kind of yeast I use? The recipe doesn't specify. I used ADY. Should I have used IDY?
The bagels looked fine when they came out of the oven. After cooling on a rack, I froze half of them and put the other half in a plastic bag. I didn't eat any until today. When I took one of the bagels out to toast today, I could swear that they had shrunk. Is that possible? I didn't measure them, but I remember thinking that they were large looking bagels when they came out of the oven, and today they looked small. Anyway, they were a bit disappointing. Too dense, almost like they were stale. And they looked like they might be undercooked. I did cook them at 500 for 25 mins, as per the recipe. Maybe next time I will use my thermapen to test doneness before taking them from the oven.
One possible issue was that I might have overworked the dough. I mixed for 15 minutes with my KA Artisan stand mixer (325 watts). This seemed like a long time, and really worked my mixer. It was struggling, and got very hot.
After mixing the dough and forming the bagels, I did the "float test", and they did float. Then I proofed overnight in a 38 degree fridge.