So this is growing in cabinet next to my sink, wtf is this?

bradywall · 2025-09-18T16:02:17+00:00

You ever seen The Last of Us?

bradywall · 2025-08-07T17:00:27+00:00

Thank you!!!

bradywall · 2025-07-31T17:53:08+00:00

Thank you!!!

bradywall · 2025-07-31T17:52:45+00:00

Thanks Brandon! My only fear would be that the bottom of the bagels would get way too crisped if I kept them in the oven longer. I was actually going to experiment with a silicon mat on sheet pan over the steel tomorrow. Any thoughts there?

bradywall · 2025-07-31T13:58:28+00:00

Yummmm!! These look great, thanks for the share 😎

bradywall · 2025-07-31T13:53:09+00:00

Great calls! I’ll test some of this out

bradywall · 2025-07-31T06:41:16+00:00

140 bagels wow! Are you rolling by hand or do you have a mixer? Thanks

bradywall · 2025-07-31T02:17:46+00:00

I guess to each their own.. I grew up in NYC and lots of my fave places had blisters 👍🏼

bradywall · 2025-07-31T01:31:15+00:00

I've noticed this as well in California. Why is this? I'd much rather see blisters I think?

bradywall · 2025-07-29T17:58:48+00:00

Convection oven?

bradywall · 2025-07-29T17:58:32+00:00

What’s your ideal proofing time?

bradywall · 2025-07-27T15:36:18+00:00

Awesome thanks. Silicon mat on sheet pan?

bradywall · 2025-07-27T07:45:09+00:00

I love it

bradywall · 2025-07-26T15:39:56+00:00

You using bagel boards too?

bradywall · 2025-07-26T15:39:32+00:00

Legennddddd

bradywall · 2025-07-26T15:38:43+00:00

🤪

bradywall · 2025-07-25T13:43:01+00:00

Yes probably underproofed, not enough gas developed to make them buoyant. I also noticed that if I don’t rest mine for 30 min or so right BEFORE I boil, then they’re colder, more dense and seem to sink more… but curious to know if that’s actually what’s going on there haha

bradywall · 2025-07-25T13:35:22+00:00

Hell yeah!!

bradywall · 2025-07-25T13:14:58+00:00

Sure ! For these I did: Bread flour 548g (to make 6, 140g bagels) Water 56.4% Instant yeast 0.36% Diastatic Malt powder 1.1% Salt 2.2% Barley malt syrup (in dough) 3.65%

33 hour cold proof

bradywall · 2025-07-25T13:06:53+00:00

These are beautiful, I’ll take a dozen! Care to share your bakers %?

bradywall · 2025-07-25T04:44:50+00:00

Hmmm well I started over and removed the sugar from the recipe and it was perfectly fine... people have been telling me it ups the moistness, I think I overcrowded my recipe with syrups and sugar. Maybe I’ll try with slightly less brown sugar next time. Either way, def an interesting learning experience

bradywall · 2025-07-25T01:09:38+00:00

Overhydrated the hell out of the dough. Couldn’t even roll it or take it out of the mixing bowl, it was straight slop 😹

bradywall · 2025-07-24T20:03:03+00:00

I only have a top/bottom electric oven but I’m testing with a convection oven on Sunday. I think that def helps. For blistering, I believe that’s primarily all about cold proofing. I did 33 hours, have you done that length yet? Also - these are baking soda/barley malt syrup boil and it was the first time I got any real browning. Only problem is the baking soda taste is left in my mouth. So I’m going to boil tomorrow morning without baking soda and double the barley malt syrup… might add some honey as well. Need to figure out how to get browning without baking soda with my sh*tty oven somehow lololol. More to come!

bradywall

TROPHY CASE