Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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Bagels Round 2 (slrpnk.net)

submitted 3 weeks ago by nocturne@slrpnk.net to c/bready@lemmy.world

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Crossposted from https://slrpnk.net/post/36746965

Today i had malt powder, and I added an egg wash. They look much better than last week's batch.

I think i will try and find some malt syrup to add to the water they boil in, the powder made a heck of a mess with it.

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[–] nocturne@slrpnk.net 1 points 1 week ago

The diastatic malt powder is supposed to get mixed in with the dry ingredients of the dough, not the water for boiling your bagels.

Not according to the recipe I use, and the others I have read. All have malt powder or syrup added to the boil.

I have a pot that I add water to in my oven, I leave it there for the entire bake.

I had never heard of bagel boards, but am looking into them now.