04/05/2024

Aim:

Participation in Ralph Nieboer's Breadworks FB group community bake. " The Winston knot". To become capable, and proficient in shaping and baking a six strand Winston knot Bread.

Winston knot community bake.

Woke up, got out of bed and dragged a buffing rag across my head. I made my way to the kitchen and got an early start! 

Photos

1. Tangzhung water roux. (150°F)

2. Rough looking dough after initial mix

3. Smooth dough after mechanical gluten development.

4. Dough is looking as a treat after stretch and fold #1.

Deviation for formula. 

120g of roux used to account for bowl loss and for ease ( 6 parts at 20 g) 5 parts water, one part flour.

.165% instant yeast in place of fresh yeast 

Sourdough was unfed discard.

Modus operandi

Room temperature. 72°F

The Water, warm roux, and melted fat ( 10 g bacon fat, and 40 g shorting) were mixed together to temper.

Mechanical mix: 15 minutes low Bosch Universal #1 8 minutes Bosch Universal #2. 

Observations so far

The relatively low hydration dough took a bit to come together. Next time, I will hold back the fats until some gluten is developed. Aside from this the dough is now looking really nice. The elasticity is excellent. In fact I may forgo stretch and fold #2.

Stop by later for the epic finish! (I hope)

After two successive failures, I finally succeeded with Maurizio Leo’s Beginners Sourdough Bread.

When I'm in the mood nothing beats a fresh chewy bagel and for me this can be one of the most satisfying breakfast or lunch breads. I know some people aren't so into bagels, but I just think that (maybe) they've never had a great boiled bagel that came out of the oven a few minutes ago.

So, I bake a lot of bagels and thought it might be good to write a bit about my preferred recipe here. First a disclaimer - it isn't really mine - it is mostly Jeffrey Hamelman's "Bagels with Pâte Fermentée" recipe!

Where I make it differently is that I think using a regular hydration (100%) unsalted sourdough starter plus a little wholemeal flour brings with it a lovely flavour and freshness, and that this makes for a great replacement for the pâte fermentée from the original recipe.

Dough then becomes:
   
    690g bread flour
    76g  wholemeal flour
    200g levain (100% hydration, made with bread flour, usually from overnight ferment)
    397g water at around 30°C
    18g  salt
    1 3/4 teaspoons instant yeast
    1 1/4 teaspoons diastatic malt powder

Also, instead of sprinkling the baking sheet with semolina or cornmeal as Jeffrey does, what works well for me is a quick spritz of water and a sprinkling of brown rice flour which makes it easier to pick up the bagels for the boil. I've also figured out that I like bagels with a slightly shorter bake - so about 15 minutes at 230°C for the nice chew and softness.

This hybrid version, and Jeffrey's original pâte fermentée, are such lovely go-to recipes for bagels.