I ran across a post on social media about New York style bagels. It got me thinking…can I do that in CVap oven? I already knew that I could proof in CVap, but I wanted to know if I could mimic the step where the bagels are boiled.
I found a generic recipe on King Arthur Flour’s website. This was an easy, straightforward recipe. As usual, there’s a point in the recipe that calls for the bagels to be boiled. I chose to go with tradition and boil some, and prepare the others in a CVap oven (as sort of a test and control). I also prepared the water with honey instead of lye, baking soda, malt powder, or other ingredients that people often use, simply because I was aiming for a sweeter bagel.
I prepared my bagels, let the dough proof, shape and rise again. The next step was to boil.
I brushed the proofed bagels with the honey water, and placed them in the CVap Cook & Hold. The unit was set at 200 Doneness and 1 Browning, Constant Cook ON. I elevated the bagels on a baking rack to ensure that the vapor would reach all sides of the bagel for five minutes.
The CVap results were better than expected. The bagels were very similar to the ones that I boiled, but they didn’t rise as much as the boiled bagels.
The next step involved baking. I reserved a few bagels to bake in a conventional oven, and baked the rest in the CVap (90 Doneness, 10 Browning, Constant Cook ON). The recipe recommends baking the bagels, then removing them from the oven to add toppings. This was a bit difficult – the bagels were hot and had to be sprayed with water to make the topping stick. I chose to make a variety of flavors; everything bagel, asiago bagel, asiago jalapeno bagel, and a few plain bagels. The bagels destined for the CVap were much easier, as I was able to top the bagels right after boiling them.
Not only were the CVap bagels easier to prepare, they also browned more evenly.
When they had cooled just enough to not burn my mouth, I dug in. The boiled/oven-baked bagels were much chewier on the exterior, and the toppings fell off. The CVap bagels were a little denser and crisper on the exterior. Both were delicious! A bit more tweaking of recipe and technique would probably result in a seamless process in the CVap. No boiling, no adding toppings mid-bake – painless and delicious!
Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads baked today. Not only can the bread be baked either thick or thin, the endless array of toppings to choose from compounds flavors in a complex yet delightful way. Most people think of Focaccia as the free basket of bread provided before the meal at your local Italian eatery, but the bread can be used many different ways including as a pizza base, sandwich bread or even as a cake.
One of the more surprising things I encounter as I visit regions all over the world is how few people realize the CVap Cook and Hold and CVap Thermalizer ovens can be used to bake breads. CVap ovens are perfect for baking applications since users can customize the environment inside the oven to create the ideal conditions for proofing.
I had a great time with this project. It is getting the wheels turning for what other bread items we can cook in the CVap Cook and Hold or Thermalizer ovens.
Bread Flour – 1.82 Kilograms
Water – 845 Grams
Fresh Yeast – 60 Grams
Olive Oil – 140 Grams
Salt – 60 Grams
Sugar – 58 Grams
Method of Prep:
Preheat Cook and Hold to 90 Food Temperature + 1 Food Texture, Time 1:15.
Mix the water and flour. Autolyse for 20 minutes.
Add sugar, olive oil, and yeast. Mix for 5 minutes.
Add salt and mix for 2 minutes.
Transfer the dough to a half sheet pan greased with olive oil.
Place dough in center of pan and stretch the dough into a flat, oval. Make sure both sides are greased with Olive Oil
Place dough in Cook and Hold to proof.
When the timer goes off, pull dough out of Cook and Hold.
Punch and stretch the dough to the shape of the pan and make indentations in the dough with your fingertips.
Place the dough back in the Cook and Hold and set timer for 20 minutes.
Remove the dough from the Cook and Hold and heat to 200 Food Temperature + 10 Food Texture, time :45 minutes.
Top the dough with desired toppings and place back into the Cook and Hold.
One focaccia was topped with charred ramps, roasted garlic and rosemary. The other was topped with dried figs and fennel seeds. Both were seasoned with Maldon sea salt.
Consistent and efficient proofing is crucial when preparing leavened breads. The CVap promotes a consistent and great environment to proof! This is what generates the fermented smell and flavors of great breads. With CVap we can adjust the environment of the cabinet to tailor the proof. By doing so we can create compounding flavors while the bread is fermenting (or proofing).
The crumb on the finished product was excellent. It created a very light and soft finished product without making the exterior of the product too hard.
If you notice in the pictures, one of the pans of focaccia was too close to the elements (right). This is due to my portioning of the dough between the two pans. User error!
This project was a lot of fun and I hope you enjoy it as much as I did. Please let me know what you think of the product once you have tried it. I look forward to hearing from you.
For more information about the complete line of CVap products, please visit our website at http://www.winstonindustries.com