A day in the life of Lloyd Squires, Vermont's 'best' bagel maker
Evan Weiss, Burlington Free Press
Updated 11:20 a.m. ET Nov. 20, 2018
Excerpt:
5:18 a.m.
Batch two is ready for rolling.
There are five ingredients in the dough:
King Arthur's Sir Lancelot High-Gluten Flour
Malted Barley Flour
Sugar
Water
Yeast
6:47 a.m.
Lloyd rolls with Kyle again.
Matt and Kyle explain how Lloyd can roll a bagel and throw it perfectly into place anywhere across the table, or even into the oven.
Baker Matt Audette, 25, covers the boiled bagels in rosemary. They go in the oven immediately.
The bagels are flipped and flung using a long wooden paddle called a shebah. The spelling of this word varies. When asked why it's called a shebah, Lloyd says, "That's what he called it."
"He" means Myer.
https://www.burlingtonfreepress.com/story/life/2018/11/19/lloyd-squires-myers-bagels-burlington/1977013002/
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