Comments on: Bagel Recipe (plain, cinnamon-raisin and cheese variations) https://wheatbeat.com/bagel/ Home baking, professional results Sun, 16 Jun 2024 03:41:07 +0000 hourly 1 By: Mike https://wheatbeat.com/bagel/#comment-576 Sun, 16 Jun 2024 03:41:07 +0000 https://wheatbeat.com/?p=1752#comment-576 In reply to yonchee1.

So happy to hear you are finding success. A pH meter is a great tool to add to your arsenal.

]]> By: yonchee1 https://wheatbeat.com/bagel/#comment-575 Sat, 15 Jun 2024 12:16:08 +0000 https://wheatbeat.com/?p=1752#comment-575 Hello Mike,
It’s been awhile since we last spoke, I am now baking using my Ph meter to determine when to shape and bake. This process has yielded great looking loafs
and tasty as well. I am now using fresh ground flour in most of my recipes (Kamut & Rouge de Bordeaux). You have always given great guidance, and I truly appreciate your dedication to baking. I am now baking New York style bagels with a lot of enthusiasm. Thanks for all you do for us novice bakers.

]]> By: Mike https://wheatbeat.com/bagel/#comment-448 Sun, 13 Aug 2023 16:49:03 +0000 https://wheatbeat.com/?p=1752#comment-448 In reply to Steve.

I know, totally funny how beastly they are 🙂

]]> By: Steve https://wheatbeat.com/bagel/#comment-447 Sat, 05 Aug 2023 21:54:31 +0000 https://wheatbeat.com/?p=1752#comment-447 I came here from TheFreshLoaf on an old link. I just wanted to comment that I literally laughed out loud when you spoke about the Hobart N50. I own two, and I concur. They barely get over 80F when mixing 1000g recipe of bagel dough.

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