{"id":381,"date":"2017-11-11T17:40:40","date_gmt":"2017-11-11T17:40:40","guid":{"rendered":"https:\/\/bonnevie.me\/?p=381"},"modified":"2019-11-27T19:28:33","modified_gmt":"2019-11-27T19:28:33","slug":"great-canadian-baking-show-bake-along-week-2-montreal-bagels","status":"publish","type":"post","link":"https:\/\/bonnevie.me\/?p=381","title":{"rendered":"Great Canadian Baking Show Bake Along \u2013 Week 2 \u2013 Montreal Bagels"},"content":{"rendered":"\n

The second week of the Great Canadian Baking Show featured bagels for the technical bake, but no ordinary bagels \u2013 a Montreal style bagel.<\/p>\n\n\n\n

So what makes a bagel a Montreal style bagel? Looking back in history it is believed that the bagel originated in Jewish communities of Poland, fast forward a few hundred years and immigrants to New York and Montreal started baking bagels.  The Montreal style is differentiated from the New York style as being smaller, sweeter and denser.  The key ingredient making them sweeter, is the use of honey in the dough and also in the water they are boiled in prior to baking.  The Montreal bagels are also traditionally baked in wood fired ovens.<\/p>\n\n\n\n

The Bagel technical bake was won this week by Terri Thompson<\/a> (yah she is from the Edmonton area!). On the show the bakers were given all ingredients they needed to make the bagels, along with a recipe that was missing some key bits of information.  Those of us following along were lucky to be able to use a more complete recipe (here<\/a>), and also having watched the bakers on the show, and learn from their experience.  The bakers also had 2 hours 10 minutes to complete the bake from start to finish.<\/p>\n\n\n\n

I set out to try this bake within the same 2 hours 10 minutes.<\/p>\n\n\n\n

So let\u2019s get going!<\/p>\n\n\n\n

The day before I read the recipe to make sure I had all of the ingredients. As I do a lot of bread baking, I happened to have everything that was called for!<\/p>\n\n\n\n

0 Minutes \u2013 The first thing I do is turn on the oven and put my baking stone on the bottom rack.  I give the recipe a read, and assemble all my ingredients and tools.<\/p>\n\n\n\n

2 Minutes \u2013 One thing to note with the recipe is the ingredients are given in weights, which makes the baker in me happy! With all the ingredients assembled I begin bringing them all together, I opted to use my stand mixer rather than mixing and kneading by hand.  This actually got Corey Shefman<\/a> into a bit of trouble on the show as his ended up being a bit over kneaded.<\/p>\n\n\n\n