Most days, it sells out completely of bagels by the early afternoon, with Shelsky or Spada posting a handwritten note in the door to alert prospective customers. On average, the store makes 2,500 bagels on the weekends, and about half that on any given weekday. People are ordering them all day long out of the oven,” he says, estimating the entire process to take 14 hours from start to finish. “From boil to bake they go directly on the shelves right when they’re out of the oven. What happens once the dough is taken out of the refrigerator after its cold fermentations is, as Shelsky describes it, “chaos!” The dough is first rolled out into bagels, then boiled in salt water like pasta, and finally baked at 470 to 475 degrees.
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