Question; How to achieve a stretchy interior in a bagel
Question; How to achieve a stretchy interior in a bagel
by pajeroxdd
3 Comments
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Stretchy crumb (or stringy) is a direct result of a thorough kneading process, combined with the use of a high gluten forming flour and a long cold rest. This kind of crumb can be observed in brioche too. You should know that it’s easier to show this crumb right after baking, when the crumb is still very hot, moist and steamy.
Kiem01
I doubt there’s any special method they used to get it like this. Seems like just good proofing and the twist when forming the bagels plays a part in the stringy textures. Also breaking it apart when it comes right out of oven while the crumb has all that steam and has yet to set is probably why it’s so stretchy.
They most likely didn’t use this but you can use yudane or tangzhong to get a similar texture. If you’ve seen the Japanese milk bread, this is what they use to get that soft stringy texture.
JoyousGamer
Looks extremely fresh is part of my guess.
Never tried making Bagels they are just okay. I would put them in mid category.
3 Comments
Stretchy crumb (or stringy) is a direct result of a thorough kneading process, combined with the use of a high gluten forming flour and a long cold rest. This kind of crumb can be observed in brioche too. You should know that it’s easier to show this crumb right after baking, when the crumb is still very hot, moist and steamy.
I doubt there’s any special method they used to get it like this. Seems like just good proofing and the twist when forming the bagels plays a part in the stringy textures. Also breaking it apart when it comes right out of oven while the crumb has all that steam and has yet to set is probably why it’s so stretchy.
They most likely didn’t use this but you can use yudane or tangzhong to get a similar texture. If you’ve seen the Japanese milk bread, this is what they use to get that soft stringy texture.
Looks extremely fresh is part of my guess.
Never tried making Bagels they are just okay. I would put them in mid category.