boiling in the malt-ese water
making cute bagels is harder than it looks
aye! kneading why do you torture me!?
being uncharacteristically meticulous
SO, I've been trying to bond with le book: Bread Alone. but it is INTENSE involving various types of thermometers and flours. I tried to start simple with our quotidien bagel pleasure yet it was more difficult than expected.
I think some of my bread fails are with yeast/ the amount of time it takes to rise. Also, I would not boil the bagels in malt syrup (the end up tasting like beer wort) and use all white flour (since it's white whole wheat anyways). Still I think bread baking is one of those things you have to do a million times before it's fabulous...there's still time! I WILL make bagels once again.