I am wondering what the collective noun is for challah. They seem magical things like dolphins, so i am calling them a pod
I loved baking this challah – seeing them laid out proudly, they seemed to gain extra pride from their number stength . I always like the careful braid from three (or four or five or six) unprepossessing ropes of dough, and then a bread with life and magic glazed with egg (or honey solution) and scattered with poppy seeds.
Dear customers. This is a hard time for us all and i hope you are keeping well.
I have been taking some additional steps to ensure the risk that transmission of coronavirus via the bakery is minimised.
From a hygiene perspective i have done a deep clean in the bakery this weekend and I am following some very clear advice.
I am not aware that COVID-19 can be transmitted in food. The bread sold by The Tower of Bagel is placed in a van which is right outside the bakery, driven to customers, then taken inside. There may be a small risk of the virus on packaging having been picked in this process. If you want to guard against this, please let me know and we can arrange something between us.
I knew i would be very nervous before being on Kat’s Kitchen yesterday, a BBC Radio Sheffield Saturday morning slot, so i spent some time ensuring i was prepared.
I made sure Fran from Regather was available to come too to help the conversation flow
revised quite a bit about bagel history (didn’t get to talk about that)
I made sure i knew the order i was going to do things in (revised this umpteen times!)
I made a list, of course, of all the things i had to make sure to bring
To start with, in this list, was sugar. And then i thought , hang on i am trying to go sugarless, what better time to launch this than on the radio?
Taking the sugar out is no big deal: the only thing is to make sure , from a weight perspective, to make the dough stretch as far, we replace about 2/3 of the sugar weight with flour and the rest with water.
But what about the taste? The use of barley malt syrup rather than diastatic malt powder (which is what i have been using when baking in bulk) brings out enough sweetness , so i will be switching back to syrup.
So. It Tower of Bagel is now a no sugar bagelry! (And challary: challah will be with honey in future (or Agar Syrup for vegan challah)
The recipes i have been using for bagels have sugar. And it seems that bagels are known as a sweet bread. This has prompted two questions for me.
First, what was the sugar content back in the shetl when bagels were sold on street corners stacked on sticks? This is a question about ‘authenticity’ – what is a bagel? Some Montreal bagels you can see on You Tube have eggs, similar You Tube videos about New York bagels contain malt, nether of which i suspect were readily available in Lublin or Krakow or Vilnius.
But food travels and changes. So authenticity – unless you are trying to absolutely replicate the original recipe – for bagels in this case – does not seem pertinent. A bagel is a boiled-then-baked bread with a hole; its constituent parts are the subject of debate maybe even argument.
The second issue is more current. How can we produce food with less sugar and deliver health as well as environmental benefits:
An excess of sweetened foods and beverages can lead to weight gain, bloodsugar problems and an increased risk of heart disease, among other dangerous conditions.
Sugar cane is usually grown as a monoculture. Production in many countries has moved to marginal areas removing natural rainforests, mangroves and other sensitive environments, Cane sugar has been responsible for reduced wildlife biodiversity, polluted rivers and seas, eroded fertile soils, careless use of pesticides and fertilisers, poor management of irrigation, air pollution from burning cane, and damage to coral reefs such as the Great Barrier Reef. The processing of sugar cane has also been shown to be very polluting, especially in poorer countries.
So, two issues emerge. Removing the sugar from the bread is simple enough, though i am not sure about its impact on the fermentation process and the final taste and texture. This needs to be discovered.
In addition, baking commercially, the process in the bakery is designed to ensure the bagels are baked in a certain time, that a certain number fit on a tray and have a certain pre-bake weight. This seems to present a problem so that the recipe is adjusted to retain efficiency as well as for the correct water content levels
Even so, I am going to work towards removing as much sugar as possible from most varieties so that by the end of the year there will be a sugarless set. And we already have one, which has already made a couple of outings to Beanies, though it needs some work.
We tend to get stuck with bagel fillings in the traditional many revolving around cream cheese – on its own, or with smoked salmon if you eat fish, and either with dill pickle. These are great but it is good to find something else to try from time to time
Here is a great mix for an onion bagel:
Fry up some halloumi (do this quite slowly so that it does not burn but just browns and retains some moisture)
Cut your bagel in half and place some raw baby spinach leaves on the bottom half of the bagel. (If you prefer, you can steam the spinach first)
Drizzle a little olive oil on top of the spinach and sprinkle some finely chopped green chili.
Halloumi is quite salty already so salt can be left out if you like and the chilli means black pepper is also not needed. Even so, add both to make it as you like