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Dwayne

I've taught a basic 1-2-3 Sourdough Bread class at work and for friends a number of times and people generally ask what can they add to the dough in order of getting a variety bread from the same basic recipe.  I give them a few examples and off they go.  I would like to give them a bit more direction than that, like a longer list and approximate amounts (in Baker’s percent).  So, my target is Sourdough recipes like 1-2-3, Tartine (Chad Robertson) and FWSY (Ken Forkisk) and wondering what you would add and how much?

 

I am generally referring to a single ingredient that you could just throw into your basic dough as you are mixing it up.  An example would be Cheddar Cheese or Garlic.  A problem example would be Seeds, I find that I do not need to add any more liquid for Sunflower or Pumpkin seeds but I do if I use Flax seeds, so I soak them first.

 

So, below is list of various ingredients by category (please add more if you like).  I have filled in the Baker's percentage for a few of the items and I hope that some of you can help me out on some of the others; a range of percentages would be good too, I might like more or less of an ingredient that you would.  I notice that the percentages that I have found in various recipes vary widely (example: Dried Apples vs Dried Apricots which I would thing would be similar), so I am also hoping that some consistency might develop in each category. 

 Note:  Does anyone know how to format a table, like the one below, so that the grid line show up?  I created it in Excel then pasted it into word and then copied and pasted into this article.  I could have created it in HTML but that is a pain.

 

Category

Ingredient

Lo

Med

Hi

Notes:

Dairy

Cheese, Cheddar

 

40%

 

 

Dairy

Cheese, Feta

 

 

 

 

Dairy

Cheese, Parmesan

 

 

 

 

 

 

 

 

 

 

Fruit

Dried, Apples

 

15%

 

 

Fruit

Dried, Apricots

 

46%

 

 

Fruit

Dried, Cherries

 

 

 

 

Fruit

Dried, Cranberries

 

 

 

 

Fruit

Dried, Dates

 

 

 

 

Fruit

Dried, Figs

 

18%

 

 

Fruit

Dried, Peaches

 

 

 

 

Fruit

Dried, Pears

 

18%

 

 

Fruit

Dried, Prunes Pitted

 

13%

 

 

Fruit

Dried, Raisins

 

31%

 

 

Fruit

Dried, Raisins Golden

 

24%

 

 

Fruit

Fresh, Apples

 

 

 

 

Fruit

Fresh, Apricots

 

 

 

 

Fruit

Fresh, Cherries

 

 

 

 

Fruit

Fresh, Cranberry

 

 

 

 

Fruit

Fresh, Figs

 

28%

 

 

Fruit

Fresh, Peaches

 

 

 

 

Fruit

Fresh, Pear

 

 

 

 

Fruit

Canned, Cherries

 

 

 

 

 

 

 

 

 

 

Grains

Flour, Cracked Barley

 

 

 

 Soak or Scald

Grains

Flour, Cracked Rye

 

 

 

  Soak or Scald

Grains

Flour, Cracked Wheat

 

 

 

  Soak or Scald

Grains

Flour, Rolled Oats

 

 

 

  Soak or Scald

Grains

Flour, Rye Chops

 

 

 

  Soak or Scald

Grains

Flour, Rye Meal Coarse

 

 

 

  Soak or Scald

Grains

Flour, Rye Whole Grain

 

 

 

  Soak or Scald

Grains

Rice, Brown Cooked

 

25%

 

 

Grains

Rice, White Cooked

 

 

 

 

Grains

Rice, Wild Cooked

 

22%

 

 

 

 

 

 

 

 

Meat

Cooked, Bacon

 

57%

 

 

Meat

Cooked, Ham Black Forest

 

9%

 

 

Meat

Cured, Salami

 

 

 

 

 

 

 

 

 

 

Nuts

Raw, Almond

 

 

 

 

Nuts

Raw, Almond Slivered

 

22%

 

 

Nuts

Raw, Black Walnuts

 

 

 

 

Nuts

Raw, Brazil

 

 

 

 

Nuts

Raw, Cashew

 

 

 

 

Nuts

Raw, Coconut Shredded

 

 

 

 

Nuts

Raw, Hazelnuts

 

16%

 

 

Nuts

Raw, Macadamia

 

 

 

 

Nuts

Raw, Peanuts

 

 

 

I don't think that Peanuts work in SD

Nuts

Raw, Pecans

 

37%

 

 

Nuts

Raw, Pine

 

 

 

 

Nuts

Raw, Pistachio

 

 

 

 

Nuts

Raw, Walnuts

 

25%

 

 

Nuts

Toasted, Hazelnuts

 

13%

 

 

Nuts

Toasted, Pecans

 

10%

 

 

Nuts

Toasted, Walnuts

 

25%

 

 

 

 

 

 

 

 

Olives

Olive, Black

 

 

 

 

Olives

Olive, Green

 

 

 

 

Olives

Olive, Kalamata

 

25%

 

 

 

 

 

 

 

 

Seeds

Raw, Flaxseed

9%

24%

39%

Soak for 2 hours and then drain

Seeds

Raw, Poppy

 

8%

 

 

Seeds

Raw, Pumpkin

 

 

 

 

Seeds

Raw, Sesame

 

8%

19%

 

Seeds

Raw, Sunflower

 

20%

 

 

 

 

 

 

 

 

Spices

Dried, Rosemary

 

 

 

 

Spices

Fresh, Rosemary

 

1%

 

 

 

 

 

 

 

 

Vegetables

Hot, Canned Chipotle

 

 

 

 

Vegetables

Hot, Fresh Green Chilies

 

15%

 

 

Vegetables

Hot, Fresh Habanero

 

 

 

 

Vegetables

Hot, Fresh Jalapeno

 

 

 

 

Vegetables

Other, Potato Cooked Cubed

 

30%

 

 

Vegetables

Pungent, Dried Garlic

 

 

 

 

Vegetables

Pungent, Dried Onion

 

10%

 

 

Vegetables

Pungent, Fresh Chives

 

5%

 

 

Vegetables

Pungent, Fresh Garlic

 

 

 

 

Vegetables

Pungent, Fresh Onion

 

30%

 

 

Vegetables

Pungent, Fresh Scallions

 

 

 

 

Vegetables

Pungent, Garlic, Roasted

 

3%

 

 

Vegetables

Pungent, Roasted Onion

 

25%

 

 

 

Thanks for any help, Dwayne

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Dwayne

Name: Skunk Bellies (aka Cinnamon Rolls)

 Description:

 First take 3 fresh Skunks and remove the soft under bellies.  Just kidding, no animals were harmed in the preparation of this recipe.  : )

 

Some how or another as our kids were growing up we gave Cinnamon Rolls a funny name and that name has stuck.  The original recipe was called “60 Minute Cinnamon Rolls.”  I was amazed at how good they were and it only took 1 hour.  I’ve modified this recipe quite a bit over the years.  It will still work for making Cinnamon Rolls in an hour if you shorten up a few steps.  However, if you take your time they will be even better.

 

 

# of Loaves

Loaf Size

Grams

Cal/Loaf

$/Loaf

Total dough Weight (TDW)

24

 Cinnamon Roll (100g)

 2,400

317.5

$0.14

 

 

Total Formula

Weight

Volume

  

Ingredients

%

Grams

Cups

TBSP

Tsp

Calories

Cost

Total Flour

100.00%

951

     

Flour, All Purpose

100.00%

951

7   

9

2   

3,460

 $0.69

Milk, Whole (120°F)

59.14%

562

2   

4

2 3/5

343

 $0.52

Egg, Whole (2)

10.75%

102

 

6

2 1/5

146

 $0.25

Leaven, Yeast Instant

2.37%

23

 

2

2   

73

 $0.10

Sugar, Granulated

10.75%

102

 

8

 1/2

395

 $0.12

Salt, Table

1.18%

11

  

2   

 

 $0.01

Fat, Crisco

12.15%

115

 

9

 

1,055

 $0.39

Filling

       

Fat, Butter, Unsalted

5.38%

51

 

3

1 4/5

367

 $0.33

Sugar, Brown

47.31%

450

2   

 

2 1/8

1,695

 $0.68

Spice, Cinnamon Powder

3.44%

33

 

3

2 8/9

85

 $0.16

Totals

252.47%

2,400

   

7,620

 $3.25

 Process Notes:

  1. Place the Flour, Yeast, Granulated Sugar, Salt and Crisco into the Mixing bowl and mix for 30 seconds to evenly distribute the ingredients.
  2. Add the Milk (heated to about 120°F) and Eggs (2 at room temperature) to the mixing bowl and mix for 6 to 8 minutes on 2nd speed in a Kitchen Aid mixer.  You may need to scrape the bowl occasionally.  Make sure that the flour at the bottom of the bowl is incorporated.  The dough will be quite soft at this point, too soft to knead by hand.
  3. Remove the beater, scrape the sides again, and cover the bowl.  Let rise for 15 minutes.  The dough will be much firmer after the 15-minute rest.
  4. Turn the dough out onto a well-floured counter top and pre-shape into a rectangle.  Let rest for 2 minutes.
  5. With a rolling pin roll the dough out to a 32” x 20” rectangle. 
  6. Melt the filling Butter and spread on top of the dough.  Cover the dough with the mixed dry filling ingredients (Brown Sugar and Cinnamon).
  7. Roll the dough up lengthwise like a jellyroll (from the short side) into a log.  (Note: for more turns stretch the dough as you roll it up).
  8. Elongate your log (roll it back and forth and make it longer) to 36”.  With thread, unflavored dental floss or a knife cut the log into 24 pieces each about 1 ½” long.  Line your baking sheets with parchment paper.  Place the slices onto your baking sheet leaving about ½” between the slices. Note: I use a ½ Sheet Pan (12” x 18”) or two Cookie Sheets (10” x 15”).
  9. Cover the sheets with plastic to keep them from drying out and let rest for 1 to 2 hours (or 30 minutes if you are hungry or in a hurry).  The rolls can be refrigerated overnight at this point (before the rest).  Remove from the refrigerator and let stand at room temperature the next morning before baking.
  10. Bake in a pre-heated oven at 350°F for 30 to 35 minutes.

 


Process

 

Home (could be a Commercial column too)

Final Dough

 

 

 

Mixing

 

 

 

Type of Mixer

Spiral (Kitchen Aid)

  

Mix Style

Improved

  

Dough Temperature

80°F

  

Attachment

Dough Hook

 

Fermentation

 

 

 

Length of Time

15 minutes

  

Temperature

Room

 

Shaping

 

  

Pre-shape

Rectangle

  

Resting Time

2 minutes

  

Shape

Roll out to a 32” x 20” Rectangle

  

Shape Process

See process notes (Steps 4 thru 8)

  

Proofing Device

Sheet pan (12” x 18”) | Cookie Sheet (10” x 15”)

 

Proof & Bake

 

 

 

Final Proof Time

1.5 - 2 Hours

  

Temperature

80°F | Room

  

Oven Type

Home Non-Convection

  

Total Bake

30 to 35 Minutes

  

Temperature

350°F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Variation Hints for the Dough:

Flour – All Purpose Flour or Bread Flour.

Milk – Anything from Whole Milk to Non-Fat Milk, Buttermilk, or Rehydrate Dry Milk.

Sugar – Granulated Sugar, Brown Sugar, Honey, Or Molasses.

Fat – Butter, Crisco, or Oil (Corn or Canola)

 

Note:  Some of the variations may require some adjustments to the hydration (that is you may have to adjust the amount of Milk).

 

Variation Hints for the Filling:

Sugar – Granulated Sugar or Brown Sugar.

Cinnamon – Adjust to your own taste (we like it stronger, old family saying “If a little is good – more is better”.  We use more!).  Also try different types of Cinnamon.

 

Note:

Please provide feedback (things you like, things you dislike and things you would have like to see) on the recipe format as I am in the process of tweaking it.  I’ve combined features from a number of my favorite books as well as The Bread Baker’s Guild of America’s Format Guide.

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Dwayne

I saw this great video of how to make Swiss Mice by Christopher Bruehwiler on YouTube.  You end up with these rolls that are in the shape of Mice.  The video says to use a sweet dough to make these.  The first time I made these I used my standard sweet dough and they turned out OK.  They tasted fine but they did not keep their shape as well as I would have liked.

I made these again but this time I used the "Sweet and Rich Challah" dough  from "Inside the Jewish Bakery".   My favorite Challah recipe.  The turned out much better than my first attempt but they are a long way from the Mice in the video.  I probably let the over proof.  I used dried cranberries for the eyes (instead of raisins).  

Since we were then over run with mice I gave some to some friends.  They said that the Swedish sugar on top gave them a very nice touch.

 

Proofed and ready to add the eyes, ears and Swedish sugar.

 

Ready to go into the oven.

 

Fresh from the oven.

 

Mice doing close order drills on the cooling rack.

 

Looks like the cat is greatly out numbered.

 

Dwayne

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Dwayne

Long time no post.

 

I wanted to try something different and a good friend said that she really like Marbled Rye (Hi, Grandma Phyllis) so that is the reason for this bake (like anyone here needs a reason to bake bread). So I pulled out Peter Reinhart's :The Bread Baker's Apprentice" (aka BBA).  This is the Marbled Rye Bread from there (page 183).  I followed the recipe pretty much exactly.  I scaled the recipe for a batch and a half, two loaves to give away and one to make sandwiches thru the week.

 

In this recipe you make tow doughs, which are identical except for the coloring that is added to one to make it darker.  I used Cocoa as the coloring agent.  One more change to the recipe, we were out of molasses so I used Karo corn syrup.

 

I was pretty pleased with the results.  However next time I will add a bit more water as the dough was very stiff.  Just like when I make a Cinnamon loaf I like to see lots of spirals (see http://www.thefreshloaf.com/node/20417/cinnamon-loaf).

Roll dough of each color out into a long rectangle.

Straighten edges as needed.

Place one dough on top of the other.  Next time I will have one loaf with the darker dough on the bottom (outside).

Begin to roll up the dough, keep it tight and eliminate any air pockets.

All rolled up.  Check to see how it will fit into the baking pan.  If needed elongate the loaf to fit nicely.

Elongated and ready for the pan.

All ready for the final rise.

Fresh from the oven.

Buttered and ready to be sampled.

 

I will be making this again.

 

Happy Baking, Dwayne

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Dwayne

A while back I saw a picture in a Christmas catalog of a very cool looking pastry/coffee cake and I asked here on TFL How did they do this?  I got the help that I was looking for from this great community.  

I've been experimenting with Cinnamon Rolls now for a while.  I am using the term Cinnamon Rolls very loosely here, I guess that a better term would be "Stuff rolled up in dough", however that just does not sound as good.

So basically what I did was to take my Cinnamon Roll Dough recipe and made it into Nut Rolls using the Potica filling.  I used JoeV's recipe for the filling (see link above).  You might want to follow JoeV's Dough recipe as well, this makes a lot so you may want to make a half batch.

I've now made this twice, once with Almonds and once with Walnuts (Pecans will be my next test and then maybe Hazel Nuts).

So I made my dough as I always do and rolled it out very thin.  I put the Potica filling on top.  I began rolling up the dough (stretching it even thinner as I roll).  I got a big surprise here.  The Potica filling was wet where as my Cinnamon Roll filling is dry and things were behaving a lot differently.  It was a bit harder working with the dough and rolling it up.  When I got all done it felt like I had a tube sock full of mush.


I was stuck with the challenge of trying to slice the rolls and to place them in the pan.  I made the cuts quickly and then using the knife blade as a spatula picked up the roll and placed it on the pan.  I usually like to make my rows all nice and straight but there was no way that I could do that.  I was just happy to be able to scoop them up and place them as best as I could in the pan.

I let them raise in the pan for a while and then baked them the way I usually do for Cinnamon Rolls.  Again another surprise, they took longer to bake because of the wet filling.  (I know, I'm a slow learner)  I left them in until they looked done.


 

I let them cool for 10 minutes and made a Powered Sugar/Milk frosting.  I put this in a zip lock baggie and trimmed off a corner and then just went back and forth over the rolls squeezing out the frosting.


The last surprise was the way that they tasted.  They were a lot lighter and moister than my Cinnamon Rolls.  The nut filling gave the rolls a great flavor.  Beware: these are very rich.

What I will do differently next time:
1. Hold back the milk from the filling and make it less wet.  I want to be able shape these like I do my Cinnamon rolls.
2. Bake a bit longer.
3. Make a smaller batch or I won't get any smaller.

 

Happy Baking, Dwayne

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Dwayne

Well I was able to cross off a long standing item on my to-bake list with this Miche from The Bread Baker's Apprentice.

 

I followed the instructions very closely.  I used half Whole Wheat Flour and half Bread Flour.  It has been cool here so I did not have to refrigerate the starter overnight, I just left it on the counter.  The recipe calls for 18 to 22 ounces of water and I used about 20.  Next time I would go with 22 ounces to make the bread a bit less stiff and open up the holes in the crumb more.  My times matched those in the book very closely.

 

Dough turned out onto some parchment paper.  I used half Rice Flour and and half AP Flour for dusting the couch.  There was no sticking.

Slashing was done with a razor blade on a coffee stirrer.

I got some very nice oven spring during the baking of this loaf.

Crumb was a little tight.

 

The flavor was great the day after bake.  I will have to see how the flavor develops over the next day or two.  The Dough weighted 2100 grams and the baked weight was 1892 grams (about 10% weight loss).

 

Dwayne

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Dwayne

 Bialy (from Wikipedia): Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.


 I first made Bialys a couple of years ago and it seemed I was due to make them again, so I thought that I would do a little experimenting.   I pulled the recipe that I had used last and analyzed others that were on the net.  Comparing the differences I found that some used fresh minced onions or rehydrated onions or caramelized onions.  Some used Malt Syrup and some did not.  Some used delayed fermentation and some did not.  The percent hydration varied from 55% to 69% as the chart below shows.  The hydration categories came from "The Bread Baker's Apprentice".



What I came up with


 I like the flavor that Malt Syrup adds to Bagels so I went with the malt (I doubled what a number of recipes called for).  I did a trial batch to try out fresh or caramelized onions and I did not notice a big difference so I went with the quicker/easier method (fresh).   Maybe some other time I will experiment with delayed fermentation but it was easier for me this time to just go with a straight dough.


 Here I will be experimenting with just the hydration percent.  I have read that Bialys are close cousins of Bagels so the first recipe below is probably closer to traditional Bialys.  I did want to compare them with a higher hydration version.  So, I made two batches, as shown below, but used the same filling for both batches. 


 

Batch 1

 

Baker's %

Ounces

Grams

Bread Flour

100.0%

35.3

1,001

Water

58.1%

20.5

581

Salt

2.0%

0.7

20

Yeast

0.7%

0.25

7

Malt Syrup

2.8%

1

28

Total Weight

 

57.75

1,637

Count

 

18

18

Unit Weight

 

3.2

91.0

 

 

Batch 2

 

Baker's %

Ounces

Grams

Bread Flour

100.0%

35.3

1,001

Water

67.1%

23.7

672

Salt

2.0%

0.7

20

Yeast

0.7%

0.25

7

Malt Syrup

2.8%

1

28

Total Weight

 

60.95

1,728

Count

 

18

18

Unit Weight

 

3.4

96.0

This is the filling I used per batch.

 

Filling

 

Ounces

Grams

Onion

3.5

99

Poppy Seeds

0.3

9

Olive Oil

0.5

14

 Instructions

  • 1. Mix all the ingredients, for a batch, for 3 minutes in a mixer on low speed.
  • 2. Let the dough rest for 5 minutes.
  • 3. Mix for an additional 5 minutes with a mixer or knead by hand (I did it by hand).
  • 4. Allow to rise in a covered bowl for 1 hour.
  • 5. Punch down and degas the dough.
  • 6. Allow to rise for another hour.
  • 7. Scale into 18 units (see weights above).
  • 8. Pre-shape into balls and then tighten the surface tension by pinching to seal the bottom of the dough.
  • 9. Final rise period of 1.5 hours.
  • 10. Shape the Bialys into circles with a thin center membrane and place on parchment paper. (Note: I first roll them in a small bowl of flour and then form a depression in the center. You keep working on the depression by stretching it until it kind of looks like a pizza and is 5 to 6 inches in diameter. You are not trying to degas the Bialys as they will be put into the oven right away.) There are some very good videos on YouTube that show you how to shape a Bialy better than I can describe it in words.
  • 11. Add about a teaspoon of filling to the center of each.

 Baking

  • 1. 45 minutes before you want to bake preheat your oven (with baking stone) to 450°.
  • 2. When ready to bake, slide the Bialys on the parchment paper, then onto the baking stone for 4 minutes.
  • 3. Remove the parchment paper and bake the Bialys on the baking stone for an additional 6 minutes or until they are a dappled golden brown.
  • 4. Remove from the oven and place on a cooling rack.

 Notes:

I followed the times pretty closely.  The kitchen temperature was 66°. If I did the math right each of these Bialys are about 220 calories and cost less than 10 cents to make.  Thanks to RonRay for his tool for calculating the Calories.  Note: Took these into work so I had some tasters help evaluate my experiment.  The tasters seemed divided pretty equally over which batch they preferred.

Bialys ready to go into the oven.

Just prior to removing the parchment paper.

 

Batch 1 is on the left and Batch 2 is on the right.

 

A close-up of the previous.

All ready to go to work.

 

I was very pleased the way that these came out.

Dwayne

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Dwayne

I make this bread this weekend and I would like to thank all who have made this reciently and have posted to this site.  It certainly helps to see and read how others have made a certain bread.  I wish that I had checked here just before I started and David Snyder posted some picture showing the shaped loaves with the Dutch crunch on. 


 


I followed the recipe very closely.  When it came time to mix and apply the Dutch Crunch I was surprised how thick it was.  I used all the water that the recipe called for.  It was so think that I applied it to my dough using the back of a spoon that I would dip into the mixture and then apply to the loaves.  I was very pleaed with the way this bread turned out.  I'll be making this again.  I froze the extra Dutch Crunch mixture, I'll try putting it on some other bread.  My Son helped by taking the last two pictures.


 



 



 



Again thanks to all posters who shared their experiences and pictures.


 


Dwayne

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Dwayne

I've had a hard time with bagels.  I have asked a few questions here about my wrinkled bagels that I've made (thanks Mark Witt).  I made Bagels while being a recipe tester for Peter Reinhart's "Artisan Bread Every Day".  I also have made them from "The Bread Baker's Apprentice" but they were always wrinkled.  While testing recipes for Norm & Stan I had some success with their Montreal Bagels.  I did not do anything very different, these just turned out.  So I have been frustrated with bagels.


 


Completely unrelated, I had borrowed "Dough" by Richard Bertinet from our library and in there saw how he shapes rolls and in one chapter he cuts rolls into stars.  The star rolls looked great and I tried out this technique on some Buttermilk Clusters (recipe found on this site).


 


It occurred to me to try this cut on bagels and so here are my results.  I used the recipe from "The Bread Baker's Apprentice" by Peter Reinhart.  I did not retard the dough over night.


 



After mixing and kneading, I let the dough rise while I did some outdoor chores.  I then scaled them into 130 gram portions and shaped them into tight balls using Richard's method.  Question: Why do we do this for Boules but not bagels or did I miss this?  I then let them rest for about 20 minutes.


 



I got out a Starbucks gift card that was all used up (it is also doubling as a dough scraper until I find a real one).  I then put a little oil on the edge that will do the cutting and made my first cut.


 



I then made 2 more cuts.


 



Once the three cuts have been made you turn the dough inside out so that the points of the star are on the outside.  Put the best side up on the oiled parchment paper.


 



Here is one batch of bagels proofing for about 20 minutes.  After 20 minutes I boiled them (actually the water was not quite boiling) for 20 seconds a side, put topping on and baked on a hot stone.


 



I made two batches of bagels and it used up all but about a cup of flour from a 5 lb. bag.


 



I tried Onion for the first time.  I took some dehydrated onions and let them steep in hot water and then drained them.  I sprinkled some of the onions on the top of the boiled bagels just before putting them in the oven.  I also used Poppy seeds and Black Sesame Seeds.


 


Here are a few more pictures.


 


So, many thanks to Peter, Richard, Mark, Norm and Stan.  I am pleased the way these turned out.


Happy Baking,


Dwayne

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