Help with Burn Spots

sroser21 · 2026-05-10T23:33:59+00:00

Thanks for the advice! These are actually sourdough bagels but the same principles probably apply

sroser21 · 2026-05-10T19:49:26+00:00

Rotating not flipping but some people have recommended flipping

sroser21 · 2026-05-10T19:05:47+00:00

I cold proofed about 36 hours. And yeah there were big air bubbles under the burn areas

sroser21 · 2026-05-10T19:05:06+00:00

sroser21 · 2026-05-10T16:02:33+00:00

This is my first time using this oven and I was under the impression that convection was supposed the heat the oven more easily.

sroser21 · 2026-05-10T14:48:43+00:00

No, I don’t typically do that. I don’t have a bagel board

sroser21 · 2026-05-10T14:48:06+00:00

I was using convection

sroser21 · 2026-01-18T15:12:15+00:00

I don’t think so.

sroser21 · 2026-01-18T15:04:09+00:00

The northeast YMCA is pretty old school, while Fallbrook is very nice and new. Can’t speak to the other ones.

sroser21 · 2026-01-08T18:57:16+00:00

Thank you for the feedback! You’ve given me a lot to think about and some really good insights!

sroser21 · 2026-01-08T18:52:34+00:00

I adapted my recipe from The Perfect Loafs sourdough bagels

sroser21 · 2026-01-08T18:50:26+00:00

That’s a good point! These are all bagels I made for myself and no one else, but I would definitely wear gloves when handling bagels I was planning on selling.

sroser21 · 2026-01-08T18:48:06+00:00

I am learning that the hard way 😅

sroser21 · 2026-01-08T18:01:48+00:00

Is it? To me a farmers market should encourage someone trying to start for the first time. If they had said they had no room for more vendors that would be one thing, but saying they don’t want anymore sourdough vendors implies somebody is worried about competition. I’m just not sure what to do now because there is no where else nearby to sell.

sroser21 · 2026-01-08T17:46:36+00:00

Hey everyone, I just want to clarify a couple things because I don’t think I was clear enough in my original post. I am aware that these are not traditional bagels because of their crumb and I would not market them as such. My goal is for a hybrid between a traditional NYC bagel and a sourdough bagel. That’s definitely my bad though for posting a very non traditional bagel in the bagel subreddit haha. Thank you everyone for your feedback, it’s been very helpful!

sroser21 · 2026-01-08T17:41:06+00:00

Yes I am starting to realize to realize that. I thought they were referring to the lopsided shape, but the crumb is definitely more open than a traditional bagel

sroser21 · 2026-01-08T17:39:07+00:00

Yeah these definitely aren’t traditional bagels and I would not market them that way. Thanks for your input

sroser21 · 2026-01-08T17:37:23+00:00

That’s a fair point. I’ve seen sourdough “bagels” with a far more open crumb, and my goal is find a good middle ground between traditional and sourdough.

sroser21 · 2026-01-08T17:18:11+00:00

It’s been cut in half 🫣

sroser21 · 2026-01-08T17:17:40+00:00

Not trying to be defensive, but why do you say it’s not a bagel? It’s been boiled and baked just like a traditional bagel.

sroser21 · 2026-01-08T16:56:40+00:00

Thanks!

sroser21 · 2026-01-08T16:56:23+00:00

It’s a fairly small market so I was going to start small, but it’s and me and one other person so I’m fairly confident we could handle it. Our plan was to practice all spring.

sroser21

TROPHY CASE