BrianMorin
Senior Cook
I'm not quite sure what is happening with my bagels. I am using a new oven, my old oven, God bless it's soul, had a bunch of fire bricks at the bottom. This one is too new for that, I would have to be more civilized, I believe and get a stone that is made to go in the oven. The are quite a bit thiner but probably just as good.
- Over Proofing: Anyway, the problem I am having is, I think I may be over proofing my bagels, because when I put them in the water they fall a bit. I that just over proofing do you (all of you) think?
- Cooking Unevenly: I also find that they are cooking unevenly. They have a tendency to get a bit darker on the bottom, unless I turn them over. Do you (all of you) think I might be wise to turn down the temperature a bit, or is it better just to turn them over, until I get my stone?