Bagels the next day

I was trying out the recipe from Nancy Silverton’s Breads from the La Brea Bakery but did not follow it exactly.

It called for a white starter but I used my regular whole wheat one.  Then I apparently got flustered and reconstituted it with white flour.  This left me with not enough white to complete the bagels so I used some whole wheat to finish them.  The recipe called for powdered milk which I don’t have, so I put some milk in place of part of the starter.  I used our small handheld mixer with dough hooks but that is not the same as a professional one like they probably used at the bakery so I could not do the flour precisely as they said.  I added some to the work surface and for forming the breads in spite of them saying not to do that.  I added an egg glaze to hold the seeds.

 

today s bagels

 

In the book, the bagel connoisseur says “it’s in the chew” and I agree.  These bagels definitely win for the chew.  They may be the best I have ever made in spite of somewhat losing their holes.

 

buttered bagel

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About djdfr

Daily life experiences by a Franco-American woman living in the Breton countryside form the basics of this blog. Gardening, watercolour, choral music, food, are some of my interests. I seek to balance the physical, mental and spiritual. I am a free believer praying from the Bible, the Qur’an and The Revelation of Arès. In 1974, with Jesus as the messenger, and in 1977, manifesting as a stick of light, Our Creator spoke directly to a man in Arès, France, named Michel Potay. The message is in the book “The Revelation of Arès”. It is a call for us to change, to practice love, peacemaking, forgiveness, to free ourselves from all prejudice, to develop our spiritual intelligence, the intelligence of the heart.

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