waxhead49's Profile

From: Lynn, MA USA

Joined: February 26th, 2010

About me: I became a foodie about 10 years ago. I've always loved to cook & bake & have developed a taste for fine, good, fresh, healthy food. In my spare time - I cook & bake as many things from scratch that I can using fresh vegetables, fruits, grains, poultry & fish. (some meat). I have my "BUCKET LIST" of food I always wanted to make and now I'm working through that list. I often make fresh pasta, sauce, breads, bagels, pretzels, donuts and recently made homemade sausages for the first time. When I'm not cooking, I'm reading cook books or searching the internet for great recipes. My favorite website is www.Cooks Illustrated.com & www.marthastewart.com - she has some great recipes and the site is well illustrated.

Favorite cookbook: The Bread Baker's Apprentice

Favorite recipe: Bagels

Bagels from Peter Reinhart's Artisan Breads Every Day

I've used this recipe to make bagels 5 times now. It was really easy and so rewarding when finished. The flavor is wonderful and the texture is soft & chewy. Before I made my first batch, I had done... read more >

recipe reviews (2)
book reviews (0)
useful review votes (0)

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waxhead49's Reviews

2 recipes reviewed. Showing 1 to 2Sort by: Book Title | Date | Rating | Recipe Title

Peter Reinhart's Artisan Breads Every Day

By Peter Reinhart
Ten Speed Press - 2009

I made this on Thursday night and divided it into (4) 12 oz. portions. I used (1) Friday - (1) Saturday - (1) Sunday & (1) Monday.

I was sure that Monday's would taste like cardboard. It was still soft and flavorful. While this recipe does not rise a lot; this dough is so soft, yummy and easy to work with. It makes the perfect pizza dough (I've been searching for quite sometime).

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I've used this recipe to make bagels 5 times now. It was really easy and so rewarding when finished. The flavor is wonderful and the texture is soft & chewy.

Before I made my first batch, I had done a lot of reading about bagels and learned the flour, barley malt & overnight fermentation were all keys to success.

I found high gluten flour on-line at King Arthur's Flour (Sir Lancelot). Knowing I'd be making them a lot, I decided to drive to KA & purchase a 50 lb. bag.

I scaled the dough, rolled them into balls and punched my thumb through the center. Storing them in the refrigerator overnight to develop their flavor; after they are boiled and baked the next day, they make a wonderful breakfast item. I made plain - sesame seed & onion.

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