Dawna in the Kitchen Lye Water Bagels

Artisan Soap Making Organic Low Caustic 100 Lye (Sodium Hydroxide

710g bread flour. Lye bath: 2.2kg cold water. 4g lye. After the levain is ready, mix in these remaining ingredients, knead for 15 minutes, and let ferment for about 6 hours. Then refrigerate overnight. The next day, take out the dough, and divide it into 16 balls. Let the dough rest on the counter covered for 15 minutes then shape into rings.

Monday lye bagels r/Breadit

I finally got around to purchasing a container of food grade lye . I had tried to find info on lye baths for bagels but there is very little out there and the percent of lye to water that was used seemed way off. I am glad that I pursued this and have some data that I hope will help others. I purchased the lye on Amazon here . Will likely last me a good long while. I used 5 grams in 1 gallon.

Sodium Hydroxide Pure Food Grade (Caustic Soda, Lye) (2 Pound Jar

Spread the baking soda on a foil-lined sheet pan and set aside. In the bowl of a stand mixer with a dough hook, combine flour, yeast, brown sugar, and butter. In a separate bowl or measuring cup, whisk the salt into the water until dissolved. With the mixer running on low, pour the salt water into the mixer bowl.

Bagel Beigel

Shaping the Bagels. Rope-and-loop: You form a snake shape, loop it around your hand, and roll it on the counter to seal it together. Stretch-and-poke: You shape the dough portion into a rough bagel shape, sort of stretch it out, and poke a hole in it with your finger.

Lye Bagels, Bagels, LaugenBagels, Laugengebäck Photographing food

1. Use high-gluten flour: High-gluten flour, such as bread flour or high-gluten flour, will give your bagels a chewier texture and will help them hold their shape during baking. 2. Add some sugar: A small amount of sugar added to the dough will help the bagels brown and give them a slightly sweet flavor. 3.

Bagels The Lye Bath Method The Fresh Loaf

2) Use proper safety gear. To handle lye, you need to wear plastic or rubber gloves, eye protection such as goggles, clothing that protects your skin from splashes or spills, and closed-toed shoes. The goal is to prevent any contact with your skin or eyes. Photo by Martin Philip.

Lye bath sourdough bagels The Fresh Loaf

Preheat the oven to 450 Fahrenheit, with a rack in the middle slot. In a large pot (I used my Dutch oven) on the stove, heat the 12 cups of water until boiling, and then add the lye water just before you add the bagels. While the water is heating, shape your bagels. Squeeze the excess air out of the dough, and then divide into 8 equally sized.

Dawna in the Kitchen Lye Water Bagels

Lye, also known as sodium hydroxide or caustic soda, has many different uses. It is alkali and is often used to regulate PH levels as it neutralizes acid. Lye, in its natural form, is a white, waxy substance and can be sold as pearls, pellets, flakes, or large waxy blocks. It can be quite challenging to get hold of in larger quantities as it is.

Dawna in the Kitchen Lye Water Bagels

cover with plastic wrap and rise for 60 minutes on top of the local water heater, about 85 degrees F. When doubled, place onto a board and work with fingertips and knuckles to keep a round log about 20 inches long. Try to compress the dough and redistribute the co2 avoiding folds. Cut into 2 inch rounds.

5 Bagel Recipes for National Bagel Day Felton Appliance

Just spread a layer of soda on a foil-covered baking sheet and bake it at 250 to 300 degrees for an hour. You'll lose about a third of the soda's weight in water and carbon dioxide, but you gain a stronger alkali. Keep baked soda in a tightly sealed jar to prevent it from absorbing moisture from the air. And avoid touching or spilling it.

Bagel PNG

After a lot of experimenting, 0.5% (5g lye per liter of water) is the solution that worked for me. If I want the pretzelly taste, say for sandwiches, I'll go with 1%, 10g per liter. Lower as many bagels into the rolling boil as fit without crowding. Some will sink, some will float. Make sure the sinkers don't stick to the bottom.

BYOB BAGELS Bagel Consultants, Bagel Business Consulting BYOB BAGELS

Lye is simply sodium hydroxide, a chemical compound that is very basic (in the chemical sense because it's an alkalai ), and its ability to dissolve natural matter with ease is the most terrifying thing about it. But that's also what makes lye such a powerful cooking and curing agent. Lutefisk, for example, is a Norwegian dish —"a piece of.

Lye Bagels on white The Fresh Loaf

Bagels are typically baked in a hot oven (450˚ to 600˚F) for maximum spring and a shiny, crisp exterior. New York-style bagels are sometimes baked on water-soaked, burlap-lined cedar or pine boards, which serve to keep the undersides of the bagels moist and cool as they bake so they don't set before a perfectly round cross-section can form.

Chocolate dust Bagels

Whisk together the water and barley malt syrup: Add the liquid ingredients to the flour, salt, and instant yeast, and knead for 90 seconds: Use greased hands to transfer it to a bowl. Coat it with a little bit of olive or grapeseed oil. On the left: just-mixed dough. On the right: dough after a night in the fridge.

Risky Baking It’s Hard to Make a Perfect Bagel Without Lye The New

Put the yeast in the bowl of a standing mixer. Add 12/3 cups lukewarm water and allow the yeast to activate, about five minutes. Add flour, 1 tablespoon salt and malt powder and mix at low speed.

Plain Bagels

Jason Henry for The New York Times. "There is that liability there of, like, 'Oh, don't poison yourself,'" Mr. Graf said. "It's really caustic.". So his home recipe instructs the.