heck yeah, looks like a v nice result to iterate off of
also re: the specks, whole wheat/grain & semi-coarse (täysjyvä & puolikarkea) have more "bits" in, our analogue to "all-purpose-flour" is "erikoisvehnäjauho" (lit. "special wheat flour") which we're taught is mostly for sweet baked goods
extremely fair, yeah sämpyläjauho (lit "roll flour") _is_ intended for breads and rolls, it's basically like the "puolikarkea" I mentioned, but it _also_ has some whole grain wheat, rye, oats, and/or seeds mixed in (I guess finns like a bit of that in their breads 😅)
oh my take was the opposite :D I visited NYC in 2013 and the only bread I had was cornbread at a steakhouse, and it was _the_ densest & saltiest thing I've ever been expected to consume 😅
But I think you're well on your way to baking your dream bagels, even with our weird grains & yeasts 😊
Y'know, density + fluffiness + chewiness/softness, this ain't bad! The flavor is a lil off, feels like it needed more salt, maybe a dash of onion powder in there to give it a little more oomph? I can take or leave a crispy crust personally, maybe baking at a lower temp for longer would get me that
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also re: the specks, whole wheat/grain & semi-coarse (täysjyvä & puolikarkea) have more "bits" in, our analogue to "all-purpose-flour" is "erikoisvehnäjauho" (lit. "special wheat flour") which we're taught is mostly for sweet baked goods
But I think you're well on your way to baking your dream bagels, even with our weird grains & yeasts 😊
These look way better than my first attempt at bagels.
also tbh I don't know how to steam something haha