Dragels
Dragels (dray-gulls like bagels)
My first attempt at bagels made with a Durum sourdough starter and Durum flour. This is a seat of the pants, see what happens, work in a few different ways to make bagels. I'll go into detail and a formula when I'm happy with the results.
Quick rundown: sourdough Durum dough treated like a no knead with an overnight rise in the fridge. Out of fridge, stretch and fold, one hour bulk ferment, shape and short proof. All good up to this point. Poaching; didn't go very well as illustrated by the odd look, too much molasses made them too dark, once in the poaching fluid they became very weak and wanted to fall apart. Did my best to hold them together and here are the results.
As far as taste; not too bad. The molasses over powered the sweet I was expecting from the Durum.
For me it was fun and enlightening.
Bakers always rise to the occasion ~ Jim
Comments
Was this a stiff dough (or what was the hydration)? How long in the boiling water? Was the water bath alkaline using baking soda or caustic? Enquiring minds want to know, however, I'm just nosey. Keep trying bud!
FF
FF,
Hydration was 68%, I know a little high, yet the Durum seemed stiff enough. Durum is a tricky Beast, one minute strong and firm next minute squishy. Will lower the hydration for the next shot. Poached 1 min each side. Poaching liquid was molasses (too much), salt and baked baking soda.
From HAROLD McGEE, food scientist; Baking soda is sodium bicarbonate, which already includes one proton and so has a limited ability to take up more. But if you heat baking soda, its molecules react with one another to give off water and carbon dioxide and form solid sodium carbonate, which is proton-free. Ergo a stronger alkali.
Thanks for asking ~ Jim
Interesting experiment, Jim. I love the naming!
Never tried making bagels with durum flour ......or never had any experience in making any bread with durum, for that matter, but..... I have once experienced the bagel dough wanting to come apart at the seams during boiling. And that happened when the final proof was much shorter than I'd usually do. I think I didn't give enough time for the gluten to bind themselves before boiling. Maybe you could try for longer proof next time and see if it's any better?
Look forward to your future reports. Good luck! :)
Greetings Lumos (AKA mad home baker),
Will certainly take your advice since I really don't have much bagel experience. Durum dough wants to move fast because has more available sugars for yeast to feed on so it's still a learning experience. And as far as gluten binding Durum is weak in that area. I think with the Durum work being shown and discussed here, an E-book would be an interesting idea.
Thanks for checking in ~ Jim
duplicate post. deleted.
Durum bagels? It boggles the imagination. -Varda
Boggles or bagels the imagination. You're seeing the results of a person, born and raised in NJ, and the effects there in. It took me 50 years to escape the place. The toll roads and bridges are set up so that it's free to get in and one must pay to leave. Are you up to the Dragel challenge? ~ Jim