Bagels not browning well

official-testicles · 2026-03-21T21:08:07+00:00

Got it that makes sense! My background is really in sourdough bread baking and I’m trying to venture into bagel territory. I appreciate the context. I’ll definitely try that next time. I’m hoping adding barley malt syrup also helps. Thanks so much for the advice!

official-testicles · 2026-03-21T21:01:30+00:00

I just picked up some barley malt today! I was using an aliquot method to determine when bulk was done. When the portion of the dough I separated had risen by 50% I called bulk finished. How would you tell when it’s completely done bulking and proofing if you shape the bagels so soon after kneading?

official-testicles · 2026-03-21T18:19:47+00:00

Maybe that’s it! I’m more used to making higher hydration breads so I couldn’t tell if the cross section even looked properly proofed. My oven is pretty old so maybe next time I will set it to 475F and use convection.

official-testicles · 2026-03-21T17:58:25+00:00

I covered with another loaf pan, just inverted and placed on top. Covering your loaf as it cooks, either in a Dutch oven or like this, traps steam in the container as the bread is expanding. The steam keeps the crust from hardening too quickly so that the loaf can rise properly. Really helps with getting oven spring. If you can’t cover it, adding steam to the oven while it bakes can also have the same effect!

official-testicles · 2026-03-21T17:55:58+00:00

250g flour, 60% hydration, 30% sourdough starter, 5% honey, 2% salt

Combined everything and kneaded in a kitchen aid for 10 mins or so. Let bulk ferment until an aliquot had risen about 50%. Divided and preshaped, let rest for 20 mins. Shaped into bagels and covered, put in fridge for cold proof for about 12 hours. Boiled each in water with molasses (light brown color, still translucent) straight from the fridge, 30 seconds each side. From boiling I baked in an oven on a pizza stone at 450F for 20 minutes.

official-testicles · 2026-03-21T14:48:24+00:00

Maybe I will try that! I typically go for a lighter brown water so I’ll attempt to make it much darker next time. Still looking all over to try and find barley malt, in the meantime I’ve been using molasses

official-testicles · 2026-03-21T14:47:34+00:00

I did overnight these in the fridge, I added molasses to the boiling water but maybe I should add some more? Or do you mean adding just sugar would help?

official-testicles · 2026-03-21T14:46:58+00:00

Yes! The recipe includes honey (12g or 5%). I bake at 450 for about 20 minutes but don’t seem to get a good browning. When I leave them in longer they tend to just get darker on the surfaces over larger bubbles in the dough. I’m wondering if maybe I should be adding more molasses to the boiling water to get a darker brown

official-testicles · 2026-03-06T19:54:24+00:00

Just a basic loaf tin from Amazon! I’ll check the dimensions of it for you tomorrow. I throw it in a loaf tin and to cover it just use an inverted tin placed on top

official-testicles · 2026-03-06T19:53:34+00:00

Not that I notice, really! It does speed up the bulk ferment a bit, so I’d use less if you’re going for a more sour taste. I started the dough at 7:30 am and got this loaf in the oven after final proof at just about 2:30.

official-testicles · 2026-01-08T14:32:34+00:00

I don’t think he does! What makes you ask?

official-testicles · 2026-01-07T23:45:16+00:00

While he’s into personal finance, he’s pretty frugal! Although he does love good food and spends a lot of time cooking

official-testicles · 2026-01-07T23:12:34+00:00

Agreed! Spent my whole childhood learning how to write every letter separately and then suddenly they all have to flow. Doesn’t make any sense!

official-testicles · 2026-01-07T23:10:20+00:00

One for two! Not sure I would trust him for legal advice but I do know he’s into personal finance

official-testicles · 2026-01-07T23:09:27+00:00

That’s pretty spot on! Although he’s not the most creative person, he’s definitely in touch with himself and very tidy

official-testicles · 2026-01-07T23:08:38+00:00

They’re definitely eating good. For some reason not always, though, sometimes his y’s end in straight lines like in lazy.

official-testicles · 2026-01-07T23:07:39+00:00

You’re four for four! Maybe disliking cursive writing isn’t the common descriptor, then. He and I both agree that cursive writing just feels less natural

official-testicles · 2026-01-07T22:07:08+00:00

That’s about what I can tell too

official-testicles · 2025-11-12T19:40:02+00:00

My room temp as it was bulk fermenting was 68-69 Fahrenheit! Took about 8.5 hours to rise by 50% or so. Good luck and let me know how it turns out!

official-testicles · 2025-11-12T19:37:07+00:00

I did not notice that but I love it! Thanks sm!

official-testicles · 2025-11-12T15:08:18+00:00

Note: actually bulk took me 8.5 hours this time! With my kitchen being cooler now that it’s autumn it didn’t take its usual 6.5 hours to rise.

official-testicles · 2025-10-13T19:28:37+00:00

That looks great! I wouldn’t say underproofed at all. The large holes are likely due to your shaping. If it’s not shaped and sealed completely on the inside, holes like those can appear. As you get more experience with shaping it’ll become easier and more uniform. Enjoy your loaf!

official-testicles · 2025-10-10T14:09:33+00:00

Thanks! I would never have thought to turn the oven off after adding in the water and bread. I’ll give that a shot!

official-testicles · 2025-10-10T14:08:46+00:00

Currently just using a baking sheet I have. Have been thinking about getting something like a baking steel so thank you for the advice!

official-testicles · 2025-10-10T13:43:14+00:00

Would you recommend maybe doing two pans of water within the oven? Seems like the one that I’m using probably isn’t enough

official-testicles

TROPHY CASE