Today was “submission” day. I really wanted to start submitting my pictures to some “Foodgawker” type website and it was surprisingly fast and easy! We will see if I will handle rejection also fast and easy…..
The other submission was to the Guild of Fine Foods to which I submitted the Scarlet Bakes Double Chocolate Chunk Brownie Bites Cookie Jar. This one was a little trickier. First of all, there are a lot of labels to stick on specific places (because otherwise you get disqualified) and second of all…I am a little scared.
Where for my pictures I am ok since I only have been trying to make pictures for a couple of weeks now and therefor I feel that any feedback is good feedback, on the Scarlet Bakes Brownies I have spent 4 months perfecting the jar and the recipe. I made all my neighbors, friends and Family taste them several times and I gained 3 kilos in the process. So I would really like for this one to get a star… Fingers crossed?
Afterwards I of course had to scale down a little and Bagels are known to be delicious, fulfilling and low fat (as long as you do not add all that cream cheese…(duh…)
For the dough
500 gr (4 cups) of flour,
15 gr (2 tsps.) of fresh yeast or 10 gr (1.5 tsp) of dry yeast,
11 gr (1.5 tsps.) salt,
12 gr (1.5 tbsps.) maple syrup,
3 cl (2 tbsps.) olive oil,
A topping of choice,
For the cooking,
Large pot of water,
1 tbsp. Bicarbonate of soda,
1 tbsp. salt
In a bowl mic the yeast with 3 tablespoons of lukewarm water. Cover with a damp towel and let it rest for 5 minutes. Mix the flour, salt, Maple syrup and 30 cl (1.2 cup) of lukewarm water. Incorporate the yeast and knead for at least 10 minutes. Cover your bowl with a damp towel and let it rest for 1 1/2 hour in a dry and warm place.
When the dough has almost doubled its volume, push out the air by folding the dough several times and divide it in 12 pieces.
There are two bagel techniques. Either you make you dough pieces into balls and then force a while with your thumb in the middle or you make a snake and then produce a circle by making the ends meet. Dust the bagels with a little flour each so they will keep their shape and let them rest again for another 15 minutes covered by the damp towel.
Preheat the oven at 210 °C (415 F) and bring a large pan with water to boiling point. When the water boils (and your dough is ready) put in the tbsp. of bicarbonate of soda and the tbsp. of salt. Lower the bagels into the water carefully. You will probably have to do this in several batches since they should not be touching. Let them cook 30 on each side before taking them out and putting them on your baking tray lined with baking paper. If you want to put on a topping like sesame seeds, now would be the time to do so when they are still wet.
Bake for 20 to 25 minutes until golden.
The very pretty apron I used in my pictures comes from Pinnikity and are 100% handmade from oilcloth.
In need of Bagel inspiration, click here!