Ann T's bagels and splitting up tasks
Yesterday I made my first batch of the bagels everyone raves about - Ann T's bagels. They came out just as delectable as everyone promised; they looked almost as good as Ann's. But they're gone and no one complained ;-)
My difficulty with baking bread, any bread, is the extended time it takes for mixing, rising, forming rising again and then finally baking. Bagels add the boiling bit and I rarely have the whole time frame available in one whole chunk, and unless I get up at 4 in the AM, we won't get bagels until well after dinner.
I have read about ways to split up the mixing and rising, perhaps using the fridge, but somehow this blonde head has difficulty with transferring the knowledge from one type of bread to another.
What I'm asking, pretty please, is how to break up the bagel making/baking process perhaps over a period of 2 days. Can I do a slow rise in the fridge? If I can do so, how long do I need to let the dough rest at room temp before forming into bagels?
Please help my poor bagel-deprived family get those tasty bagels.
P.S. Ann, thanks for sharing your recipe.