Norma, what really gets me about this bagel recipie is the low hydration and the oven spring. I made these again last week, and it is amazing to me that the dough will stand up to such pressure during the rolling process, and spring back to life when it hits the oven. And thats without a rest or rising period. I am happy to see that it does the same after shaping, and without boiling. The crumb looks great on that pizza. Will you make it at market to see what people think? -marc
I really don't know what hydration I used for this dough. I will post tomorrow what formula I used. I had to keep adding flour, but at least I did note what I did. I added two eggs to this one dough ball, so that sure must have made the hydration higher.
When I made the bagels you posted about in your thread, I couldn't then understand how the bagels take all that rolling and then being put in the boiling water, and still had enough alive yeast to make them rise. The dough did rise nice, without the boiling. Thanks for saying the crumb looks great on the pizza.
I don't know if I will make this pizza at market. Since the dough was made with the milk kefir poolish, that is more difficult to control. Hopefully, I will be able to understand this dough more. I want to see if I can make the same dough next week.