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BLTs are on the menu tonight.
We had steak on the grill, plus baked potato, sauteed mushrooms and steamed broccoli.
I have the flying sponge for semolina bread going and will make peanut butter cookies just before I bake the bread so I only have to heat up the oven once today.
I think my 2 spaghetti squash plants didn't survive transplant, I'll have to see if I can find some at the farmer's market. I've got one more that finally germinated under the lights, but it only has one true leaf so far so I think I'll give it a little more time before I try transplanting it.
I'm trying to take a picture of the part of the garden that is our test plot for the Nebraska Urban Soil Improvement project, using the same viewpoint and angle and at the same time of day (early evening) then I'll see if I can stitch them together.
I was originally planning something on the grill tonight, but there are storms in the area again this evening, so we'll figure out something to make indoors.
I tend to use the 'poke a hole in the middle' method, but my bagels are usually about 3 ounces of dough, the ones you'll get at a bagel shop will generally be somewhere between 4.5 and 6 ounces each, so the 'wrap around the hand' method works well, especially if your dough is as soft and developed as the ones in those videos. (Mine seldom is.)
I find boiling them for about 45 seconds then flipping them over and boiling them for another 45 seconds works best, but as the second video notes, the timing of each step varies from day to day, some days the dough has to rise longer, other days it needs to boil a little longer.
There was an interesting discussion in the Bread Bakers Guild forums a while back about whether or not bagels should be boiled in lye (or some other alkaline solution.) This is one of those areas where bakers get pretty passionate, the majority of the Guild members were very opposed to using lye, though I know of some NYC shops that use it. (Pretzels are another matter, using lye or baking soda when boiling them is pretty much universally approved.)
I did some testing, and when I used an alkaline solution, baking soda, the surface of the bagels got darker. I don't think it affected texture much.
What the boiling does is to gelatinize the starch on the surface, which changes the surface texture to add some shininess and a bit of a snap when you bite in. I think it may also help hold the toppings on.
We went with a rotisserie chicken from Sams tonight, I'll make stock with the bones again.
We're having BLTs
In both videos the dough looks fantastic, I think I may plan to make bagels later this week. Maybe I'll let them rise in the fridge overnight, I haven't done that in a while.
We had salami and melon again.
We had tomato and salami sandwiches for supper tonight.
There was a similar video a while back, I think this may be it:
This link might work better:
We had melon and salami tonight, along with potato salad.
Steak and potatoes for supper tonight.
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