On 18 Feb 2004 08:54:50 +1300, "Loki" > wrote:

>il Mon, 16 Feb 2004 21:32:59 -0700, "Phil(NM)" ha scritto:
>
>> On one of Julia Childs show, she had a baker there who nmade breads and
>> bagels... when they poked the center hole, they really stretched it ..
>> because it contracts when boiling/baking, the initial hole was the size
>> of the finished bagel .... then they boiled it, and it puffed up some.
>> They then placed them on parchment on a cookie sheet, let them rest
>> awhile and finally baked them. And they did double on being baked....
>> The secret is not boiling them, but simmering them, I guess.
>eare ]
>
>Heh, mine just go wrinkly when boiled or simmered I'd thought. Soon
>as they hit that water. I'll have to try again and observe closely.
>Maybe 7 mins is too long.


You are correct, that is too long. About 45 seconds a side works best
for me and do not use boiling water. Drop it to the lowest simmer you
can get before you begin. I also like to put diastatic malt into the
water.

Boron