On Sun, 05 Oct 2008 22:46:55 -0400, Julia Altshuler
> wrote:

>Thanks. I've saved the recipe. You were the one to tell me that if I
>can make croissants, I'll be able to make bagels. I'm one of the people
>comcast's ditching of usenet will affect, but if I make the bagels
>before the 25th, I'll report back.
>
>
>--Lia

Please look into one of the services that provides Usenet access. I
use one that is about $10-15 a year, but there are others out there
that are free.

Lots listed he

http://freenews.maxbaud.net/

Boron
>
>
>Boron Elgar wrote:
>>
>> ************************************************** ***************************
>> I took this recipe from a posting on The Fresh Loaf. The ingredients
>> list is excellent as is, although I....
>>
>> - used diastatic malt powder instead of malt syrup (not having any
>> syrup around), and
>>
>> - more malt powder in the boiling water instead of the baking soda
>> called for.
>>
>> -OH...I did use the clear flour called for, but not the Sir Galahad
>> high gluten...I used my favor tie AP, Hecker's.
>>
>> -I used the Electrolux for kneading, after allowing about 20 minutes
>> for an autolyse after first mixing the ingredients.
>>
>> -What this should tell you is that the recipe is quite flexible, so
>> dive in and don't sweat the small stuff.
>>
>> If you do use this recipe, read it through carefully. I must say that
>> I used instinct and some previous experience to dance around the
>> instructions a bit and stick to methods I prefer (again, a
>> commendation to the recipe's basic strength), but I think most around
>> here will be able to get a great result with the recipe and
>> ingredients as it is written. The recipe indicates it was adapted from
>> one of Nancy Silverton's.
>>
>> Link provided below:
>>
>> http://www.thefreshloaf.com/node/363...gels-revisited
>>
>> And of course, the obligatory links to photos.
>>
>> http://i19.tinypic.com/6nvg45e.jpg
>> http://i9.tinypic.com/7whvs06.jpg
>> http://i5.tinypic.com/6yfnejr.jpg
>> http://i18.tinypic.com/6teehq9.jpg
>>