Red Mosquito

nice...i have those same towels

spike wrote:

washing machine wrote:This is a fucking donut thread you rube. It's right there in the title.

don't be a b-hole

I feel like I'm in the right here. It's been long established that this thread switches back and forth from time to time, and when it does, the title always changes to accommodate the discussion. It's on you to keep up so please don't blame me.

doug rr wrote:nice...i have those same towels

i kinda hate em, as they show dirt and grime really easy. have to soak em in bleach.

reid, this is a thread about towels now. please update the thread title.

spike wrote:

doug rr wrote:nice...i have those same towels

i kinda hate em, as they show dirt and grime really easy. have to soak em in bleach.

reid, this is a thread about towels now. please update the thread title.

i bought a 100 pack a few years ago..still going strong..some stains

also, can we talk about english muffins here?

doug rr wrote:also, can we talk about english muffins here?

no, only things with holes in them like your crummy old kitchen towels.

spike wrote:

tragabigzanda wrote:damn spike, those look great

they're very good. the outside is spot on, but the inside is more like bread than bagel (used bread flour). i'll have to research a different type flour for the next batch - any ideas?

the bread flour shouldn't make that much difference. rather, it's probably the hydration levels and the amount of time for the second rise.

Chris_H_2 wrote:

spike wrote:

tragabigzanda wrote:damn spike, those look great

they're very good. the outside is spot on, but the inside is more like bread than bagel (used bread flour). i'll have to research a different type flour for the next batch - any ideas?

the bread flour shouldn't make that much difference. rather, it's probably the hydration levels and the amount of time for the second rise.

i'll give it more time on the second rise next time. full disclosure... my secret weapon was my steam oven - so i don't think hydration would be the issue. i could tinker with that too, i suppose.

should i rest it longer and kneed it more after first rise?

spike wrote:

Chris_H_2 wrote:

spike wrote:

tragabigzanda wrote:damn spike, those look great

they're very good. the outside is spot on, but the inside is more like bread than bagel (used bread flour). i'll have to research a different type flour for the next batch - any ideas?

the bread flour shouldn't make that much difference. rather, it's probably the hydration levels and the amount of time for the second rise.

i'll give it more time on the second rise next time. full disclosure... my secret weapon was my steam oven - so i don't think hydration would be the issue. i could tinker with that too, i suppose.

should i rest it longer and kneed it more after first rise?

it may be that you're actually over proofing them and they're starting to deflate a bit.

also, when i made bagels (for my wife -- i'm not a big fan), i remember the instructions specifically mentioning that the dough needed to come to room temperature before boiling, or else they will deflate and come out dense (and bready).

Had another good everything bagel for breakfast today

don't forget to floss, pal

Donuts are on the menu for later. We'll see...

I miss a good everything bagel for breakfast.

What did you have on it, Rud?

am i the only one here that isn't entirely enamored by eating boiled, dense bread?

It's Mardi Gras weekend here in Australia so naturally there's some dough to be eaten.

V*Jazzled - custard, vanilla icing, raspberry buttercream and sprinkles⁠⁠
Glam*Nuts - custard, vanilla icing and sprinkles⁠⁠

Which one tasted better?

I didn't have either. Both have a custard filling. I'd devour both.

Missed out on this pretty sweet mug yesterday during Tracksmith's donut day event. $18 is a bit much though.

https://www.tracksmith.com/products/donuts-mug