Hey Gambit Readers,
Hillary from Laurel Street Bakery here. Sean from Breads on Oak did a solid job explaining the big differences between commercially-processed breads and those from bakeries. Thanks, Sean!
Over at Laurel Street, we make and bake our bagels in labor-intensive and time-honored process.
1. We use a sourdough starter, which we make days ahead of the actual bagels. The starter aids in the fermentation process, adding complex flavors and eventually aiding in digestion because of the healthy bacteria that are released.
2. Highest Quality ingredients: including flour, yeast, malt, brown sugar and olive oil, which provide even more flavor.
3. Cooling down: we shape the bagels the day before and place them in the cooler overnight. That gives the yeast time to break down the sugars and give the dough..wait for it...even more flavor.
4. A Bagel Ain't a Bagel: unless its boiled giving it that hearty, crunchy crust and the beautiful shine. After that, we top 'em and bake 'em.
It takes a lot of time, but sticking with this tradition allows for the most flavors, subtle textures,and we love doing it.
Stop by and see us and look for our new Broadmoor location, 2703 Broad Street, opening in mid-August.
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