Wow, lots of great tips. My range is an older bottom of the line Frigidaire and the top element does not come on in normal bake mode. As far as temperature is concerned I have been using what the recipes call for. I will use Tipsykit37's and lemonfair's suggestions and keep you posted. This adventure is becoming more challenging than my days as a Boeing Aerospace Engineer. :)
First of all I want to thank all of you for your help and suggestions. I have tested the oven with two different thermometers and calibrated it. As far as pans are concerned I have been using the dark non-stick type bread pan which may be a problem. When making bagels I have been using a standard non-stick cookie sheet. I am wondering if stone ware would help?
I do not have a preheat position on the oven controls. The only control that seems to turn on the upper burner is the broil position. If I use the broil then I suspect it might work if I place the bread on the very bottom rack but not sure. I was thinking of putting a foil barrier on a lower rack below the bread pan to possibly force the heat to go up the sides and to the top of the oven but not sure of this either..oh well.
"Now mind you, if i follow the written recipe he uses, its not going to turn out the same even if he were around to help in the cooking process - he ups the sugar content and changes some other stuff where he knows the actions by memory."
Proves one of my points. Even the cold beer taste better when my spouse gets it for me. :)
I came up with another analogy to describe the texture that may be of help. The bagels that I really like from the store have a 500 thread count but the ones I made would be more like a 200 thread count and much more bready in texture.
Since I am not an experienced cook of any sort I am not sure how to explain the texture properly but I will try. The outside has that glossy sheen as desired but the inside is not a fine, dense, spongy, and chewy texture like I see in the commercial bagels. It is more like a heavy homemade bread. At least like the many homemade breads that I have experienced. I boiled them 30 seconds on each side for a total of 1 minute. Baked them at 400 degrees for 20 minutes on one side and 10 minutes on the other. I am wondering if I did not get all of the gas out of the dough before rolling the bagels but not sure. I will look at that other recipe you suggest and see about it.
Thanks Adam for the info :)
I must admit that my spouse has me much too spoiled when it comes to cooking and since she is away on extended stay in Europe I am beginning to take interest in all of the chemicals and devices she has in our kitchen that she uses to make her wonderful eats. I decided to make the bagels and followed the destructions to the "T". When done I began to jump for joy much like Tom Hanks did when he made fire in the movie "Lost". But...I was not completely satisfied with the results. They looked, smelled, and tasted like bagels but the texture was not what I was hoping for. I hand kneaded the dough until I was tired and it seemed to be OK but the texture was not as silky and fine or as spongy as I would like or see as in the store bought bagels. Is there something I am missing or doing wrong here?
OK, I am a Home Alone husband for awhile and just beginning to learn how to fend for myself as my wife has spoiled me terribly over the years with her wonderful cooking. I have never baked anything except for two loafs of concrete a few weeks ago which I eventually mortared into the house foundation. Anyway, I have a regular blender here that I use for Margarita's and smoothies. It has that little blade thing in the bottom. Will that work to make the dough? I am currently in Texas and their idea of baggles is more like cow patties and cost over $5.00 for 1/2 dozen in the local store.
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