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Author Topic: fairmont bagels, Montreal  (Read 8429 times)

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Offline widespreadpizza

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Re: fairmont bagels, Montreal
« Reply #20 on: November 08, 2010, 10:48:34 PM »
WG,  thanks for the additional info.  Wierd that they claim to use wholesome ingredients,  but go to the hassle of importing bromated flour.  So whats up no boil?  I am not sure about that,  can you get any info on that part.  Next time,  I will bakes some with,  and some without boiling.  Here is a picture from yesterdays batch.  I don't need no stinking bromate.  These are sourdough fermented with about 10% white whole wheat,  along with some flaxmeal.  Seeds are black and white sesame and flax.   No live flame this week,  just residual heat from the pizza I baked the night before.  Light as a feather,  addicting as hell.  -marc

Offline norma427

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Re: fairmont bagels, Montreal
« Reply #21 on: November 09, 2010, 06:55:04 AM »
Marc,

Your bagels sure look delicious!  ;D

Norma

Offline Williamgag

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Re: fairmont bagels, Montreal
« Reply #22 on: November 09, 2010, 04:27:21 PM »
that looks amazing men ! I'll do some more stalking tonight !

Offline widespreadpizza

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Re: fairmont bagels, Montreal
« Reply #23 on: November 09, 2010, 05:34:34 PM »
Norma,  WG,  thanks.  I sure wish someone else would try these out...  -marc

Offline norma427

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Re: fairmont bagels, Montreal
« Reply #24 on: November 09, 2010, 10:03:10 PM »


 I sure wish someone else would try these out...  -marc


Marc,

When I get time, I will try to make your bagels.  I never tried to make bagels before, so it will be interesting to see if I can make them. 

Norma


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Offline Williamgag

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Re: fairmont bagels, Montreal
« Reply #25 on: November 09, 2010, 10:41:58 PM »
Ok forget it :P Yes they boil them ... I messed up lol. What's strange that I haven't noticed before is that they're bake on their peel. They have a wood fired oven but they don't cook it on the oven floor. That's strange though...

Offline widespreadpizza

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Re: fairmont bagels, Montreal
« Reply #26 on: November 09, 2010, 10:45:32 PM »
Norma,  I hope you do try them they are really fun.  WG ,  thank you, I knew the boil them.  and look again.  they start them on the peel,  but finish them on the floor.  Thanks for all the info.  -marc

Offline Williamgag

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Re: fairmont bagels, Montreal
« Reply #27 on: November 10, 2010, 04:41:49 PM »
check that out I cannot actually explain on what they cook them, we see it around the end

Offline Jet_deck

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Re: fairmont bagels, Montreal
« Reply #28 on: November 10, 2010, 05:53:32 PM »
The skin on a bagel always reminds me of a skin on a pretzel.  The are boiled for 30 seconds in a formula of water and baking soda, to set the skin.  10 cups water to 2/3 cup baking soda.

http://www.pizzamaking.com/forum/index.php/topic,12021.msg114456.html#msg114456


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Offline Williamgag

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Re: fairmont bagels, Montreal
« Reply #29 on: November 10, 2010, 06:00:11 PM »
Montreal bagels are boiled in a water/honey/kosher salt solution

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Offline widespreadpizza

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Re: fairmont bagels, Montreal
« Reply #30 on: November 10, 2010, 06:39:26 PM »
WG,  cool,  I will lay off the malt,  and add the salt.  Thanks for that tip.  -marc

Offline norma427

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Re: fairmont bagels, Montreal
« Reply #31 on: November 10, 2010, 08:07:31 PM »
Marc,

I am trying to study about these bagels before I try to make any.  Here are two videos on Fairmont bagels.  Are any of these videos useful for learning anything on how to make the bagels?





danrt50 has three videos about making Montreal bagels.  This is one of the videos. The other 2 videos are under the same link if you click on 44 videos by danrt50.



In this article it says the dough is boiled in honey-sweetened water and then dipped into poppy-seeds or sesame seeds before baking. http://www.seligman.org.il/seligman_bagel.html
There is a recipe at the bottom of this page for Montreal bagels.

Is this the way you are making your bagels?

Norma

Offline BrickStoneOven

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Re: fairmont bagels, Montreal
« Reply #32 on: November 10, 2010, 08:15:08 PM »
Thats so sick at the 2 minute mark in the first video when he takes out all the bagels and throws them into the crate. One of the coolest thing I have seen in my life.

Offline widespreadpizza

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Re: fairmont bagels, Montreal
« Reply #33 on: November 10, 2010, 08:28:06 PM »
BSO,  saw that in person repeatedly,  it was sick!  I have a better video of that somewhere.  Serious skills. -marc

Offline Williamgag

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Re: fairmont bagels, Montreal
« Reply #34 on: November 10, 2010, 08:34:47 PM »
I should ask them to make a full video of the process and post it here ?

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Offline widespreadpizza

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Re: fairmont bagels, Montreal
« Reply #35 on: November 10, 2010, 08:51:32 PM »
WG,  yes you should ,  but they won't I am sure.  Norma.  just watched those videos.  he seems to go through some extra steps.  The most interesting part of this process is that they do not allow a rise time after forming,  as most other bagel recpies do.  Thats the beauty of it.  Just let it bulk ferment till double.  Then roll go straight from boil,  drain for a second, seed, to oven.  Cook hot too it makes a difference 450-500 on a stone about 15 mins,  do not over cook.  BTW his dough is about 3-5% too dry and is shows.  Funny thing too.  if he had seeded the bagels,  they would never had stuck,  because they release a bit of oil as they cook,  and the dough never touches the stone.   Good luck,  and report back.  I know you can do this first try.  make sure you have some good cream cheese,  and some great butter,  or you will be mad.  -marc

Offline Williamgag

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Re: fairmont bagels, Montreal
« Reply #36 on: November 10, 2010, 08:53:56 PM »
I'm a pretty good client so I'll try at least lol

Offline norma427

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Re: fairmont bagels, Montreal
« Reply #37 on: November 10, 2010, 09:07:12 PM »
Marc,

Thanks for the extra tips.  I am not sure if I will be successful the first time.  :-D

Norma

Offline DannyG

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Re: fairmont bagels, Montreal
« Reply #38 on: November 11, 2010, 09:36:26 AM »
I can't find non-diastatic malt powder locally and hate doing it mail order as shipping more than doubles the cost. I have found malt syrup at the local Whole Foods. Would there be any noticeable difference if the syrup was used instead of the powder? Does anyone have any ideas of what type of local store might carry non-diastatic powder?

Offline Matthew

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Re: fairmont bagels, Montreal
« Reply #39 on: November 11, 2010, 09:49:39 AM »
I can't find non-diastatic malt powder locally and hate doing it mail order as shipping more than doubles the cost. I have found malt syrup at the local Whole Foods. Would there be any noticeable difference if the syrup was used instead of the powder? Does anyone have any ideas of what type of local store might carry non-diastatic powder?

Malt syrup is a suitable substitute & will work just fine.

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