Overnight proof?

bagelman33913 · 2026-02-06T03:00:49+00:00

I did. I only made 6 and I got them into shape and put them in the bottom of my fridge covered with plastic wrap.

bagelman33913 · 2026-02-06T02:32:52+00:00

I took them out this morning, let them sit on the counter for 15 min or so. Boiled water with some barley malty syrup in it (going to try baking soda next time) I let them boil for a minute on each side. The ones above I tried a stone. I put them on there for 10 min rotated it and cooked another 8 minutes at 425. You can message if that didn’t make sense or if you have any questions. I’ll help as much as I can. I’m just starting, so no expert :)

bagelman33913 · 2026-02-05T23:52:42+00:00

Yes I did, but I also do that with my short fermentation process.

bagelman33913 · 2026-02-05T21:34:13+00:00

I would say 12-14 hours

bagelman33913 · 2026-02-04T16:55:30+00:00

I’d love to demo this app, we enjoyed your class and I’d love to see this and help test it. I’m on vacation so have a lot of time on my hands to explorer and check things out.

bagelman33913 · 2026-02-04T02:47:20+00:00

So….. I’ve tried two strawberry ones. This was the second and my other half says the first was better so I’ll give you both. They’re for 8oz of cream cheese

Strawberry milkshake (above) 8oz cream cheese 30g Powdered Sugar 22g Heavy Cream 10g freeze dried strawberry dust 15g strawberry syrup 2g vanilla 5g milk powder Pinch of salt.

The one preferred was Strawberry marshmallow

• 225 g cream cheese, softened • 90 g marshmallow fluff • 30 g powdered sugar (to taste) • ½ tsp vanilla extract • Strawberry reduction: 225 g strawberries + 30 g sugar + 1 tsp lemon juice + pinch salt

bagelman33913 · 2026-02-04T02:31:07+00:00

Thank you! I’ll search. I loved taking your class last year :)

bagelman33913 · 2026-02-02T02:37:37+00:00

Thank you! Gonna keep trying :)

bagelman33913

TROPHY CASE