Better mornings, by hand

Lesson 1 of 4

Choose the right dough

Bagels and English muffins are not the same dough in different shapes. Their structures come from different hydration, flour and heat.

Ingredients for this learning path

• Bread flour for bagels; all-purpose flour for muffins
• Ripe starter at the hydration in your chosen recipe
• Water or milk, as specified
• Salt, honey and butter where needed
• Cornmeal or semolina for English muffins

Equipment

• Scale and bench scraper
• Parchment squares
• Wide pot and slotted spoon
• Heavy griddle
• Instant-read thermometer

The lesson

1. Use stronger flour and a firm dough for a chewy bagel. Work until smooth enough to shape without rough tearing.
2. English muffins benefit from a softer dough. Milk, butter and honey, when included, soften the crumb and change browning.
3. When converting between stiff and liquid starter, calculate total flour and water. Do not simply swap equal weights and hope the texture stays the same.

The baker’s note

Master one written formula at a time before adapting enrichments or starter amounts.

Practice

Write the total flour, total water and hydration of the recipe you plan to use.

Technique lessons may require a separate complete formula. Read the full path before mixing.