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willsfca's photostream
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bake and coolthey look way too poofy for ny bagels. maybe i proofed them too long? not too bad for west coast bagels though.
Uploaded on Dec 6, 2009
boilthis reminded me of making dumplings. the bagels poofed up a bit after going into the water. i guess because the heat activated the yeast more.
Uploaded on Dec 6, 2009
shapei threw in about 25% whole wheat bread flour. why not?
Uploaded on Dec 6, 2009 |
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