Page 164-165, Bagels: These are best done on a heavy-duty baking sheet prepared with parchment paper; drop the formed bagels right on there and rest them, covered with plastic wrap for 20 minutes. The recipe as published in the book makes it seem like you’re forming them right on a baking stone and putting the stone in the oven– not so! A baking stone is unnecessary here, but if it helps even out the heat in your oven, feel free to leave it in there (the preheat will be much longer), placing the baking sheet on top of the stone.
How to make bread in five minutes a day?
The secret is homemade stored dough, mixed and refrigerated for up to two weeks... more