> Tomorrow I am making bagels -- BAGELS!!!!

Sockpuppet wrote:

Lox, cream cheese, tomato, onion.

Fuq yeah!

toppings of choice:

everything
black sesame seeds
furikake

Phillip_McCavity wrote:

Update: The dough rose all night, now they have been pre-shaped.

This is a nice test of some new kitchen equipment I bought -- a more accurate kitchen scale (to 0.1g precision), and a spiral dough hook for my kitchenaid.

The spiral dough hook imparts more energy to the dough, after 6 minutes of knead the dough read 79 degrees (water went in at 68 degrees).

Something I have been learning recently about baking consistently is water and dough temp. Also, I have learned the value of preshaping.

Good for you, dude.   Good baking weather for you!   The food is back to being pretty good -- at least in the East Bay.

I wish I had rememberd to buy cream cheese spread at the bagel shop Oh well, I have some cheese and butter and peanut butter...