Turkish Bagel
by Food·Color
Favorite
Difficulty
Normal
Time
2h
Serving
2
Although the bread book lists it in the chapter "Challenging difficult bread", I really don't think it is too difficult. Perhaps the difficulty lies in kneading the dough. In fact, kneading has always been an important step in this book that has been repeatedly described and emphasized. Different doughs, kneading time and final state are obviously different. The dough of Turkish bagel has no post-oil method and no transparent glove film. The dough is slightly drier than other bread doughs, a bit like steamed buns.
I used the bread machine to knead the noodles. After the default time of 13 minutes, it was added to nearly 20 minutes. It feels like the picture in the book. Go to the next steps. The shaping method of the bagel was practiced in the previous bagels, and everything went smoothly. Entering the furnace, I saw that the color was almost the same as the original picture, so I quickly released it. . . . "
I used the bread machine to knead the noodles. After the default time of 13 minutes, it was added to nearly 20 minutes. It feels like the picture in the book. Go to the next steps. The shaping method of the bagel was practiced in the previous bagels, and everything went smoothly. Entering the furnace, I saw that the color was almost the same as the original picture, so I quickly released it. . . . "
