Subj : Today in History - 1888
To   : All
From : Dave Drum
Date : Fri Jan 27 2023 04:33:00

27 January 1888 - NATIONAL GEOGRAPHIC SOCIETY FOUNDED: Having gathered
together for the first time two weeks previously, 33 founders, mostly
scientists, explorers, and wealthy travelers, incorporate the National
Geographic Society to promote "geographical knowledge." Their magazine
will begin publishing nine months later.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peter Reinhart's Bagels - Part One
Categories: Breads
     Yield: 18 servings

MMMMM--------------------------SPONGE--------------------------------
     1 ts Instant yeast
     4 c  Unbleached high-gluten or
          - bread flour
 2 1/2 c  Water; room temp

MMMMM---------------------------DOUGH--------------------------------
   1/2 ts Instant yeast
 3 3/4 c  Unbleached high-gluten or
          - bread flour
 2 1/4 ts Salt
     2 ts Malt powder
          +=OR=+
     1 tb Dark or light malt syrup,
          - honey, or brown sugar

MMMMM--------------------------FINISH--------------------------------
     1 tb Baking soda
          Cornmeal or semolina flour
          - for dusting
          Sesame seeds, poppy seeds,
          - kosher salt, rehydrated
          - dried minced garlic or
          - onions, or chopped fresh
          - onions that have been
          - tossed in oil (opti)

 TO MAKE THE SPONGE: Stir the yeast into the flour in a 4
 quart mixing bowl. Add the water, whisking or stirring
 only until it forms a smooth, sticky batter (like
 pancake batter). Cover the bowl with plastic wrap and
 leave at room temperature for approximately 2 hours, or
 until the mixture becomes very foamy and bubbly. It
 should swell to nearly double in size and collapse when
 the bowl is tapped on the countertop.

 TO MAKE THE DOUGH: In the same mixing bowl (or in the
 bowl of an electric mixer), add the additional yeast to
 the sponge and stir. Then add 3 cups of the flour and
 all of the salt and malt. Stir (or mix on low speed with
 the dough hook) until the ingredients for a ball, slowly
 working in the remaining 3/4 cup flour to stiffen the
 dough.

 Transfer the dough to the counter and knead for at least
 10 minutes (or for 6 minutes by machine). The dough
 should be firm, stiffer than French bread dough, but
 still pliable and smooth. There should be no raw
 flour-all ingredients should be hydrated. The dough
 should pass the windowpane test and register 77 to 81ºF.
 If the dough seems too dry and rips, add a few drops of
 water and continue kneading. If the dough seems tacky or
 sticky, add more flour to achieve the stiffness
 required. The kneaded dough should feel satiny and
 pliable but not be tacky.

 Immediately divide the dough into 4 1/2 ounce pieces for
 standard bagels, or smaller if desired. Form the pieces
 into rolls.

 Cover the rolls with a damp towel and allow them to rest
 for approximately 20 minutes.

 Line 2 sheet pans with baking parchment and mist lightly
 with spray oil. Proceed with one of the following
 shaping methods:

 METHOD 1: Poke a hole in a ball of bagel dough and
 gently rotate your thumb around the inside of the hole
 to widen it to approximately 2 1/2 inches in diameter.
 The dough should be as evenly stretched as possible (try
 to avoid thick and thin spots.)

 METHOD 2: Roll out the dough into an 8-inch long rope.
 (This may require rolling part of the way and resting if
 the pieces are too elastic and snap back, in which case,
 allow them to rest for 3 minutes and then extend them
 again to bring to full length. Wrap the dough around the
 palm and back of your hand, between the thumb and
 forefinger, overlapping the ends by several inches.
 Press the overlapping ends on the counter with the palm
 of your hand, rocking back and forth to seal.

 Place each of the shaped pieces 2" apart on the pans.
 Mist the bagels very lightly with the spray oil and slip
 each pan into a food-grade plastic bag, or cover loosely
 with plastic wrap. Let the pans sit at room temperature
 for about 20 minutes.

 CONTINUED IN PART TWO

 Makes 12 large or 24 mini bagels

 From: The Bread Baker’s Apprentice

 BY: Jasmine Wiggins

 RECIPE FROM: https://www.nationalgeographic.com

 Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peter Reinhart's Bagels - Part Two
Categories: Breads
     Yield: 18 servings

          DIRECTIONS CONTINUE

 Check to see if the bagels are ready to be retarded in
 the refrigerator by using the "float test". Fill a small
 bowl with cool or room-temperature water. The bagels are
 ready to be retarded when they float within 10 seconds
 of being dropped into the water. Take one bagel and test
 it. If it floats, immediately return the tester bagel to
 the pan, pat it dry, cover the pan, and place it in the
 refrigerator overnight (it can stay in the refrigerator
 for up to 2 days). If the bagel does not float, return
 it to the pan and continue to proof the dough at room
 temperature, checking back every 10 to 20 minutes or so
 until a tester floats. The time needed to accomplish the
 float will vary, depending on the ambient temperature
 and the stiffness of the dough.

 The following day (or when you are ready to bake the
 bagels), set the oven @ 500ºF/260ºC with the two racks
 set in the middle of the oven. Bring a large pot of
 water to a boil (the wider the pot the better), and add
 the baking soda (and optionally, a few tablespoons of
 barley syrup, see Note at the end). Have a slotted spoon
 or skimmer nearby.

 Remove the bagels from the refrigerator and gently drop
 them into the water, boiling only as many as comfortably
 fit (they should float within 10 seconds). After 1
 minute flip them over and boil for another minute. If
 you like very chewy bagels, you can extend the boiling
 to 2 minutes per side. While the bagels are boiling,
 sprinkle the same parchment-lined sheet pans with
 cornmeal or semolina flour. (If you decide to replace
 the paper, be sure to spray the new paper lightly with
 spray oil to prevent the bagels from sticking to the
 surface.) If you want to top the bagels, do so as soon
 as they come out of the water. You can use any of the
 suggestions in the ingredients list or a combination. I
 make a seed and salt blend.

 When all the bagels have been boiled, place the pans on
 the 2 middle shelves in the oven. Bake for approximately
 5 minutes, then rotate the pans, switching shelves and
 giving the pans a 180-degree rotation. (If you are
 baking only 1 pan, keep it on the center shelf but still
 rotate 180º.) After the rotation, lower the oven setting
 to 450ºF/232ºC and continue baking for about 5 minutes,
 or until the bagels turn light golden brown. You may
 bake them darker if you prefer.

 Remove the pans from the oven and let the bagels cool on
 a rack for 15 minutes or longer before serving.

 Makes 12 large or 24 mini bagels

 From: The Bread Baker’s Apprentice

 BY: Jasmine Wiggins

 RECIPE FROM: https://www.nationalgeographic.com

 Uncle Dirty Dave's Archives

MMMMM

... If your cup runneth over you need a bigger brassiere.
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