The Bread Baker's Apprentice has its recipes organized alphabetically. So, after anthos, comes bagels. These bagels are similar to the recipe that I made last month, and I had the same easy time with them, and some of the same issues with the finished product. I think I made the dough too wet, as the final product was soft, perhaps leaning a little more into the pretzel camp. This can be better. It will take some perfecting, but I will definitely get there.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTDwGqMPsc1uJ6Fd_CQJMlfbA-uV6FYff3NOiYHf11-CKhN_2L65JqU-optvrjWcKrnV8MCOoHTIihlJWkxJVwQbZSCEqW8aHJlq5f5fs_Ao0COAzofXfTqVfbBXJOg8hzWbPD-aK_Gs/s400/IMG_1820.JPG)
Brioche, coming up.
2 comments:
even if the dough was wet, they look beautiful!
Your photos look great. Next time I'm going to boil mine less and bake longer. :)
Great job,
Susie
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