bagel recipe

This is the recipe I used to make the delicious bagels! The only change I made was that I used 2 teaspoons of salt instead of 1 tablespoon.

Homemade Bagels

MAKES 8

With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe. 

1 1/2 tsp. active dry yeast 
3 tbsp. barley malt
4 tsp. wheat gluten
4 cups all-purpose flour
1 tbsp. kosher salt
3 tbsp. cornmeal

1. Mix together yeast, 2 tbsp. barley malt, and 1 1/2 cups lukewarm water (about 80°) in the bowl of a standing mixer with a dough hook. Meanwhile, sift together gluten, flour, and salt into a bowl. Sift twice more, then add flour mixture, 1 cup at a time, to yeast mixture, beating at the lowest speed until you've added all the flour and the dough is rough- looking and just barely holding together, about 4 minutes. Increase speed to medium- slow and continue mixing until dough forms a smooth, stiff ball, 8–10 minutes.

2. Put dough on a lightly floured surface and cut into 8 equal pieces (about 4 oz. each), then roll into smooth balls. Cover with plastic wrap and set aside for 5 minutes.

3. Shape each ball into a thick, 11''-long rope. Form into bagels by overlapping the ends of each rope by about 1 1/2'', dampening with a little water to hold the ends together. Then place on a cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate for about 10 hours.

4. Preheat oven to 450°. Adjust oven rack fitted with a baking stone to center position. Remove dough rings from refrigerator. Bring a large pot of water to a boil over high heat. Add remaining barley malt, then drop rings, 3 or 4 at a time, into boiling water for 30 seconds. Turn over with a large skimmer and cook for another 30 seconds. Remove rings from water and drain, bottom side down, on a wire rack.

5. Slide boiled rings onto the baking stone in the oven and bake until deep golden brown and crisp, about 14 minutes. Cool on a wire rack. Serve warm or at room temperature.
http://www.saveur.com/article/Recipes/Homemade-Bagels

Photos From Bagels

Photos by Marilyn Feldman

Bagels Continued

I made bagels and they were very successful. The recipe I used said that the dough must rest for ten hours after it has been shaped into the bagel shaped rings, so I decided to make the dough before I went to bed, and then when I got up in the morning  I boiled and baked the bagels. The bagels were chewy and delicious. My brother said they were the best bagels he had ever had. I did not think they weren't even that difficult to make, so I was very excited. I am going to post the recipe later.

Bagels!

For my fourth bread I am going to make bagels. Breads like bagels, with holes in them, have been around for centuries and even date bake to Ancient Egypt. Their ingenious design made them easily transportable. By stringing a thread of stick through them, they became an instantly transportable food source. The bagels we know today, which are boiled and baked, originated in Poland. In the early 1900s bagels started showing up in the Lower East side of Manhattan where Jewish communities created a demand for the breads of their homeland. After World War II bagels became popular throughout America and American supermarket's began selling Murray Lender's frozen bagels. Today bagels are sold everywhere and have been adopted by the world.

Pizza Video

This is a video of me making pizza dough. I am using the well method to incorporate the wet ingredients into the dry ingredients. This method is also used for making fresh pasta.

Mother's Day Pizza

 Photos by Marilyn Feldman

I made my pizza and it was very successful. I used Jamie Oliver's pizza dough recipe and my own tomato sauce recipe and they both turned out very well. I used buffalo mozzarella for the cheese and then added leeks, cherry tomatoes, and olives to the pizza as toppings. I actually decided to make it on Mother's Day because my mom loves pizza. My dad was a very good sous chef and it was an extremely fun and tasty Mother's Day lunch!

I thought this was very interesting. I found a translated copy of the association Genuine Pizza Napoletana and the association Pizza Napoletana's proposal to the EU to define "pizza Napoletana". So here it is!



MINISTRY OF AGRICULTURE COMMUNICATION
Summary: Proposal of recognition of the Specialita' Traditionale Garantita "Pizza Napoletana"
Date: 24-5-2004
Declaration:
The Ministry of Agricultural received the petition to register the classification of Specialita' Traditionale Garantita for the product "Pizza Napoletana" as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquarter in Naples, in order to create this product classification, and to distinguish it clearly from other similar products and to protect the consumer. We verify that the petition of production has been requested in the Italian language and the creation of the product obtained "according to the Italian tradition" and will proceed with the publication of the text of the to methods of production.
Department of Agricultural Food Product Quality and Consumer Protection
Division QTC III
via XX September n. 20
00187 Rome
Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned petition will be proposed to the European Commission.
THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA "PIZZA NAPOLETANA"
Article 1. Name of the product
The classification of"Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer, with specific features specified as follows:
The Method
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The product is characterized both by the ingredient, means and technologies of production. In the designation "Pizza Napoletana" we define the following names: "Pizza Napoletana Marinara", "Pizza Napoletana Margherita Extra" and "Pizza Napoletana Margherita".
Article 2. Ingredients
The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil.
Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for"Pizza Napoletana Margherita Extra" and mozzarella STG or Fior di Latte Appennino and fresh basil for "Pizza Napoletana Margherita".
Article 3. Method of Production.
The preparation of "Pizza Napoletana" includes exclusively the following method of production used in a continuous cycle.
1) Preparation of the dough:
Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
The characteristic"merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo.
The preparation of the dough in the mixer should be done without causing the dough to become warm.
2) Dough Rising:
First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.
Second phase of the dough rising: Once the individual dough balls are formed, they are left in "rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.
3) Forming the pizza base:
Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the work bench. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG." Specifically excluded is the use of a rolling pin and mechanical presses.
Features of the flour:

W	220-380
P/L	.50-.70
G	22
Assorbimento	55-62
Stabilita'	4-12
Caduta E10	max 60
Falling number	300-400
Dry gluten	9.5-11%
Protein	11-12.5%

Features of the Dough:

Fermentation temperature	25C
Final PH	5.87
TA	0.14
Density	0.79g/cc (+34%)

4) Method: Assembling a Pizza.
Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
In the same manner, scatter a pinch of oregano;
Chop a thin slice of peeled garlic, and add it to the tomato;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
Pizza Napoletana Margherita Extra:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
Spread 80-100g of sliced Mozzarella di Bufala DOP so that it forms a connect lath pattern on the surface of the tomato sauce;
Spread on the fresh basil leaves;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
Pizza Napoletana Margherita:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
Spread 80-100g of sliced Mozzarella STG, or Fior di Latte Appennino to that it forms a connect lath pattern on the surface of the tomato sauce;
Spread on the fresh basil leaves;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
5) Cooking:
Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary movement and a quick shake, on to the cooking surface of the oven without disturbing the prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.
The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures.
It is important that the pizza is cooked in uniform manner across its entire circumference.
At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic peel, and places it on a flat, dry work surface.
Cooking time should not surpass 60-90 seconds.
After the cooking, the pizza should have the following characteristics:
The tomato should have lost all excess water, and should be dense and consistent;
The mozzarella di Bufala DOP or the mozzarella STG should be melted on the surface of the pizza;
The basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned.
The following temperature guidelines should be followed:
Cooking surface temperature: 800ºF about.
Oven dome temperature:800ºF about.
Cooking time: 60-90 seconds.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.
Article 4. Traditional character
The pizza, as represented by a base of dough on which you can place food and which functions as a plate, has been present in various forms in the excavations of almost every known ancient civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.
The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the America, in 1492 by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. We can take these as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.
The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".
The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.
Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term"Neapolitan pizzeria" in that they all recall in some manner their connection with Naples, where for almost 300 years this product has remained unchanged.
In May 1984, virtually all the old Napoletani Pizzaioli came together to draw up the method for the Pizza Napoletana, which was signed and officially recorded by the notary Antonio Carannante of Naples.
Article 5. Features of the final product
a. Description of the product:
"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with the central covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick), with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a "booklet".
b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a definite product from oven, soft to the touch and to the mouth. The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil.
Marinara, the green of the oregano and the white one of the garlic;
Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.
The consistency should be soft, elastic, and bendable. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the characteristic aroma -- perfumed and fragrant.
c.   Chemical Analysis

Pizza Napoletana STG Tipo Marinara
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
		g/100 g	Kcal/100 g	Kjoule/100
Carbiodrati		25.48	102	432.4
Proteine		4.04	16.16	68.5
Lipidi		3.48	31.31	132.8
Valore energetico/100 g			149.47	633.79
Pizza Napoletana STG Tipo Margherita
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
		g/100 g	Kcal/100 g	Kjoule/100
Carbiodrati		19.31	77.26	327.58
Proteine		8.05	32.21	136.6
Lipidi		7.39	66.56	282.21
Valore energetico/100 g			176.03	746.39
Pizza Napoletana STG Tipo Margherita extra
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
		g/100 g	Kcal/100 g	Kjoule/100
Carbiodrati		19.31	77.24	327.5
Proteine		8.32	35.28	149.58
Lipidi		8.39	75.52	320.2
Valore energetico/100 g			188.04	797.28

Article 6. Storage
The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark of a true"Pizza Napoletana"
Article 7. Signage and Brand
The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo described below:
The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizza containing the essential ingredient. A green border encircles the graphic. Under the graphic the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N.
Article 8. Monitoring
Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.
14 of the regulation (EEC) n. 2082/92.