Quote:
Originally Posted by Sun
Also, the oven that the bagel is baked in makes it. My favorite places use older stone ovens. A brick oven would work as well. A wood fire would be ideal but even a gas heated stone oven where the bagels are cooked on the stone, make the crust hard and crispy and that quick shock of heat seals in the now formed (by boiling) strong gluten strands. This is really an art as much as it is a science.
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I have to make do with an electric oven, but at least I have a pizza stone. Love my pizza stone, it's awesome.