Fairmont Bagel Pizza, Thanks to Marc

[norma427]

Norma,
Thanks so much! I enjoyed looking at those links and really appreciate the info.You are truly an asset to this forum and your willing to share anything info wise is a blessing for us all.
 

I have just started out myself about the bread Idea so anything I learn along the way,I will pass it here too.

I am going to use a lower temp to 375 tonight and cook a bit longer to see if that will help...I had noticed the first times I did it,the outside crust was perfect,but the inside was not done.I will also try and shape the dough a bit differently and try to make it to where it will possibly cook more evenly,than taking a chance on a tighter ball that can't do much except rise up,leaving the insides not done.
 

Bill,

I was a newbie, not too long ago.  If you are interested and want to look at the first thread or first posts I made, this is where it is located.  You can see I did have the same problems of other newbies, from opening dough balls into skins, dough management and so many other problems with making pizza dough.  I learned how to make pizza dough and still am learning from all the members of this forum. My pizzas have changed since my first posts.  That is why I would share anything I do or have tried.  Just keep experimenting and you will learn, too.

http://www.pizzamaking.com/forum/index.php/topic,8341.0.html

Good luck with your breads and pizzas.   

Norma

[dmcavanagh]

I've never heard of using eggs in a bagel dough. I suppose you could, but then is it REALLY a bagel?

[norma427]

I've never heard of using eggs in a bagel dough. I suppose you could, but then is it REALLY a bagel?

Dave,

There are many posts on the forum with using eggs in the dough.  I have tried some formulations with eggs in dough.  Some formulations for eggs in dough are at Reply 242 http://www.pizzamaking.com/forum/index.php/topic,691.msg144176.html#msg144176 Reply 10 http://www.pizzamaking.com/forum/index.php/topic,12883.msg125253.html#msg125253 http://www.pizzamaking.com/forum/index.php/topic,14326.msg143218.html#msg143218
Reply 6 http://www.pizzamaking.com/forum/index.php/topic,13858.msg139176.html#msg139176  and many more if you use Pete-zza name in an advanced search and use eggs dough.

If you look at Marc’s (widespreadpizza) post for his formulation for Fairmont bagels at Reply 4 http://www.pizzamaking.com/forum/index.php/topic,11832.msg113617.html#msg113617 you will see he used eggs in his bagel formulation.  Peter ran Marc’s formulation though the expanded dough calculating tool and came up with the formulation at Reply 10 http://www.pizzamaking.com/forum/index.php/topic,11832.msg113724.html#msg113724  I tried that formulation, but made a few mistakes at Reply 50 http://www.pizzamaking.com/forum/index.php/topic,11832.msg117231.html#msg117231 and thought the bagels turned out well in my opinion.  I guess it all comes down to if you want to try eggs in a bagel dough or not.

Norma  

[Ev]

Never heard of an egg bagel? 

[norma427]

Never heard of an egg bagel? 

Steve,

Maybe you never heard of eggs in bagels, but I did use eggs as the formulation called for.  Maybe I have to make you some.  Did you see the bagels at Reply 50 http://www.pizzamaking.com/forum/index.php/topic,11832.msg117231.html#msg117231  I made?  I even used brown eggs which you like. 

Norma

[Ev]

No, Norma. I've heard of egg bagels. I was just wondering if DMC had not.

[norma427]

No, Norma. I've heard of egg bagels. I was just wondering if DMC had not.

Steve,

Most recipes for bagels don’t include eggs, but I thought Marc’s idea to try eggs in a bagel dough was good.  I never ate a real Fairmont Bagel, so I know my bagels probably weren’t anything like the real thing.

Dave probably was thinking about traditional bagels.  I don’t know if using eggs in a bagel dough is a real bagel or not. 

Norma