bread demystified

November 10th, 2009

From Syria we get pocketed pita, from France crusty baguettes, from Italy golden foccacia and chewy ciabatta, from America homey sandwich loaves, from India na’an and from Germany porous fladenbrot. And I’ll bet you don’t realize that they are all the same recipe.  What gives them their respective signature is simply the manner in which the dough is proofed, shaped and baked.

Bagels are great example.  The Caraway Rye Bagels pictured below are nothing more than Caraway Rye Bread rendered differently and it’s that unique difference that manages to spin a simple dough into a chewy ring of magic.  Eaten fresh from the oven or toasted on one side, homemade bagels can tear through a package of cream cheese with frightening speed!

Oven Fresh Bagels

Copyright © Katherine Stetson, all rights reserved.