31 August 2015

Now I Know Why Jewish Bakers are So Cranky

I just began making my first bagels ever.

Actually, it's my first bread baking ever.

I'm not done, they need to proof for 12-48 hours in the fridge, and then they are boiled (Real bagels are never steamed, f%$3 you Lenders) and baked.

Bagels use high gluten flour, and have a rather low ratio of water to flour, and to make them properly, you roll them into a sausage shape, and then then wrap them around the back of your hand to seal the ends together.

This, along with the fact that I did this without a stand mixer, means that my hands are wicked tired.

I also started some Gravlax, salmon cured in sugar, salt, and spices..

Since, I couldn't find any Akavit at the liquor store, I added caraway seeds to the salt/sugar/spice mix, and I added ginger because Sharon* likes her Gravlax with ginger, and grains of paradise ……… just because I felt like it.

*Love of my life, light of the cosmos, she who must be obeyed, my wife.


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