Re: water bagels and black spots
Dick Margulis
> i'm sure a picture would describe this better, but on Friday evening i made
> bagels for the first time. i used Reinhart's procedure from BBA.
>
> this morning i boiled them in the alkalized water for a couple of minutes.
> on the bottom of the bagel, black blotches appeared. it was only on the
> bottom that had been resting on a half-sheet pan in the fridge since Friday
> night. the pan was lined with very lightly oiled parchment paper. the spots
> were not present before the bagels went into the water.
>
> so i'm guessing this was some sort of chemical reaction. is this normal? it
> certainly didn't affect taste or texture, but visually it was kind of odd.
>
> i will definitely be making these again, and i'll be sure to take photos
> along the way so i can better show what i'm talking about---assuming it will
> happen again.
>
> any thoughts, absent any visual evidence?
>
I don't have any particular theory, but perhaps identifying what sort of
oil you used on the parchment paper would be helpful to someone else.
Barry Harmon
news:MPG.240b623960936339989bd9@localhost:
> In article <70d4cc...@mid.individual.net>,
> mustan...@nym.hush.com says...
>> i'm sure a picture would describe this better, but on Friday evening
>> i made bagels for the first time. i used Reinhart's procedure from
>> BBA.
>>
>> this morning i boiled them in the alkalized water for a couple of
>> minutes. on the bottom of the bagel, black blotches appeared. it was
>> only on the bottom that had been resting on a half-sheet pan in the
>> fridge since Friday night. the pan was lined with very lightly oiled
>> parchment paper. the spots were not present before the bagels went
>> into the water.
>>
>> so i'm guessing this was some sort of chemical reaction. is this
>> normal? it certainly didn't affect taste or texture, but visually it
>> was kind of odd.
>>
>> i will definitely be making these again, and i'll be sure to take
>> photos along the way so i can better show what i'm talking
>> about---assuming it will happen again.
>>
>> any thoughts, absent any visual evidence?
>>
>> --Sal.
>>
>
> Were the pans aluminum?
>
> Bill
Here's a link to a discussion at The Fresh Loaf about the same thing.
http://www.thefreshloaf.com/node/4778/dark-spots-my-freshly-baked-bread
Barry
alzelt
"mustangsally" <mustan...@nym.hush.com> wrote in message
news:70d4cc...@mid.individual.net...
> i'm sure a picture would describe this better, but on Friday evening i
> made
> bagels for the first time. i used Reinhart's procedure from BBA.
>
> this morning i boiled them in the alkalized water for a couple of minutes.
> on the bottom of the bagel, black blotches appeared. it was only on the
> bottom that had been resting on a half-sheet pan in the fridge since
> Friday
> night. the pan was lined with very lightly oiled parchment paper. the
> spots
> were not present before the bagels went into the water.
>
> so i'm guessing this was some sort of chemical reaction. is this normal?
> it
> certainly didn't affect taste or texture, but visually it was kind of odd.
>
> i will definitely be making these again, and i'll be sure to take photos
> along the way so i can better show what i'm talking about---assuming it
> will
> happen again.
>
> any thoughts, absent any visual evidence?
>
> --Sal.
I have made a few dozen bagels over the years with that very same recipe.
Nary a black spot. On the other hand, I always use a tablespoon of malt
syrup.
alzelt
> in <6tmdnfgsLPZVLzzU...@supernews.com> (Sun, 22 Feb 2009
> Reinhart's procedure suggested using a sprayer for the oil, but i don't
> have
> a sprayer, so i used a paper towel and a very light coating of oil.
>
> Reinhart suggest in a few places to use the oiled parchment so the bagels
> won't stick. i kind of doubted they would stick because the dough was so
> dry, so i figured he must know something i don't. and because it was the
> first time making these, i followed his recommendations.
>
> my firt thought would be to not use oil next time, but i will for the
> purposes of scientific research. ;)
>
> anyway, thanks. maybe this was just an anomaly.
As with the malt syrup, I have used up a few spray cans of veggie spray on
parchment. Again, nary a black spot around.
Granby
> i'm sure a picture would describe this better, but on Friday evening i
> made
> bagels for the first time. i used Reinhart's procedure from BBA.
>
> this morning i boiled them in the alkalized water for a couple of minutes.
> on the bottom of the bagel, black blotches appeared. it was only on the
> bottom that had been resting on a half-sheet pan in the fridge since
> Friday
> night. the pan was lined with very lightly oiled parchment paper. the
> spots
> were not present before the bagels went into the water.
>
> so i'm guessing this was some sort of chemical reaction. is this normal?
> it
> certainly didn't affect taste or texture, but visually it was kind of odd.
>
> i will definitely be making these again, and i'll be sure to take photos
> along the way so i can better show what i'm talking about---assuming it
> will
> happen again.
>
> any thoughts, absent any visual evidence?
>
