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breadsong's picture
breadsong

Hello,
I had some extra time at the beginning of last week to bake some breads to enter in the fall fair.
The fall season is now here - so I thought I'd post this today - season's greetings everyone :^)


A sourdough bread, with the idea for the stencilled leaf and lettering coming from these beautiful breads
made by MC of farine-mc.com, and Chef Tess Bakeresse - thanks so much ladies!


Mr. Hamelman's 70% Rye with a Rye Soaker and Whole-Wheat Flour, another lovely formula from his book!


A braided yeast bread, using Larry's super Cheese Bread formula. This dough is really nice to work with for braiding, bakes up with such vibrant color and tastes fantastic. Thanks again, Larry - it was good to make this bread again!
The braiding instructions I found here; this bread was shaped with 4 strands weighing 200 grams each.


This "sunflower" was made with the Multigrain Pan Bread formula from Advanced Bread and Pastry, with shaping inspired by one of Mr. Roger Gural's pretty breads pictured in one of the BBGA newsletters.
Each 'fendu' petal was scaled at 85 grams, and the small center boule scaled at 60 grams.
The edges of the petals were rolled in cornmeal to add some extra color.

I don't have any pictures yet of fall leaves, but did take these pictures of flowers which have some lovely fall colors, while at Kneading Conference West
  

Best of the season, and happy baking everyone!
:^) from breadsong

pmccool's picture
pmccool

A few weeks ago, I blogged about a bake that was destined for dinner with friends.  I had asked what they would like us to bring and the response was "Something that would go well with snoek pate."  Since I didn't have a clue about what Marthinus put into his snoek pate, other than that snoek is a fish, that left me with (in positive terms) a lot of freedom of choice.  I wound up choosing two breads: a sourdough in the pain de compagne vein and Reinhart's pain a l'ancienne.

Before I go further, I should provide some context.  Marthinus had an 18-year run as chef/owner of one of Pretoria's top restaurants.  Although he has changed businesses, he remains passionate about food and cooking.  He is still very selective about the ingredients he uses and very creative with how he puts them together for the finished dish.  When presented with something, he wants to know what went into it and what process or processes were used.  And he is not bashful about sharing his opinions.  For Marthinus, flavor matters.  A lot.

With that in mind, I was both relieved and pleased to see Marthinus enjoy both breads.  He was especially taken with the flavor of the pain a l'ancienne.  So much so, in fact, that this chef and self-avowed non-baker has begun experimenting with pain a l'ancienne at home.  He's already made it twice, with neither effort quite reaching the goal that he wanted to achieve.  One was, from his description, over-fermented.  The other was probably under-hydrated. 

In spite of not hitting a home run with the first two attempts, Marthinus is soldiering on because the flavor of those breads was still captivating.  As he put it, "There isn't a bakery around here where you can get bread that tastes like this!"  Knowing Marthinus, he will have bread whose crust and crumb is as satisfying as its flavor in the not-too-distant future.  It might even be the final motivation to press ahead with a WFO that he had already been contemplating.

Seeing his interest in the bread's flavor has caused me to give some more thought to the importance of flavor.

We all bake for a variety of reasons.  Sometimes it is as fundamental as putting food on the table for our families.  Sometimes we bake because it satisfies an inner longing to master a craft and produce something that appeals to the senses.  Sometimes we bake because it is better to knead a batch of dough than it is to punch someone or something.  Sometimes we bake because it lets us take an active role in making foods that are wholesome and unadulterated.  Sometimes we bake to be reminded of a special place, or time, or person.  Sometimes we bake because we can produce something better than we can get at the store for less cost.

Whether our reasons for baking are utilitarian or esthetic, we all bake for flavor.  If bread tasted or smelled like cow flop, we wouldn't eat it. 

As you read through the posts here on TFL, you will see frequent mention of the flavor and fragrance of the breads that are being produced.  People get downright lyrical as they try to describe the flavor of the breads they make.  It isn't surprising.  Every bread sooner or later goes into our mouth.  And as we chew it, the initial visual impression that we had of it is supplanted by the flavors and aromas that permeate our mouth and our nose.  At that point, our attention has shifted away from whether it had a open crumb or a tight crumb, a dark crust or a light crust.  What we want is flavor; the kind of flavor that tells us "Yes!  This is the way that bread should taste!" 

Flavor is so important to us that we aren't content to simply savor the notes that come from the grain, the yeasts, the bacteria, or the enzymes that have all contributed to a specific bread's flavor.  Bread's flavor calls for other flavors, sweet and savory.  Depending on the bread, we may want the simple luxury of butter or a drizzle of olive oil or a scattering of salt.  Or maybe a PB&J is in order.  Or we might marry some good ham, Havarti cheese, and a grainy mustard with an earthy rye.  The possibilities are as infinitely variable as the people making the decisions and the ingredients they have to work with  Every one of those choices is driven by the desire for flavor.

Although I have used Marthinus, with his training and experience as a chef, as an example of someone who cares about flavor, each of us in our own fashion is also concerned about flavor.  Whether or not we consciously acknowledge it, every loaf of bread we bake is another step in the pursuit of flavor.  Some of us are adventuresome, others are cautious.  Some of us crave the new, others want familiar comforts.  Some want in-your-face flavors, others prefer to thoughtfully consider the more subtle flavors.  We each, though, want our bread to taste good

The next time you chew a piece of bread, think about what you are tasting.  And enjoy!

Paul

SylviaH's picture
SylviaH

Yesterday I prepared my bread for today's wfo bake.  My starter had been neglected and could have used one more feeding but it seemed to work out fine.  

I had my oven fired up very hot for several hours and could have started it later.  I had  plenty of stored heat, more than I needed.  

 I had a handful trying to rotate 5 loaves and the steam pan around for the first ten plus minutes.  So I wasn't completely happy with the way my loaves browned.  What I could have used was another pair of hands for holding my flashlight, since Mike had already left for work..one of these days I'll break down and get a clip on lamp. 

No photos of my nightly visit from the possum.  I did see his girlfriend run by..OMG... it is bigger than my Jack Russell.   This is the one Mike has been telling me about and Katie grabbed it the other night..but no harm..she obeyed Mike and let it go and Joey our Jack Russell also minds Mike..Bella just barks and keeps her distance.   Now back to baking!  

I've been practicing placing 2 loaves on one board and when one comes off the other sides to the end of the paddle and is ready to come off next with another quick movement.  Works great and is not as hard as it looks, but I pushed it placing in 5 loaves and working around the steam pan.  It made things a little awkward for me.  I use plenty of flour on the paddle and they slide right into place.  Sliding pizza's off a paddle has been good practice for me.

I baked my usual sourdough's tweaking the recipes.   The recipes are from 'Northwest Sourdough' Basic Sourdough and Mill Grain Sourdough using a 100% hydration levain, to which I added some of my Harvest Grains blend from KAFlours.  it has whole oat berries, millet, rye flakes, wheat flakes, flax, poppy seeds, sesame seeds, and sunflower seeds.  I also used some rye and wheat added to the bread flour. 

 

Here's what I cooked today in the WFO.

I started with Rib Eye's grilled on the Tuscan grill over wood coals

I made a pizza's I thought would go nicely with the rib eyes.

I have been looking all over for dried cannellini beans and found them at Whole Foods.

 

Pizza's were topped with cannellini beans, heirloom tomatoes, provolone, romano, parmesan, EVOO, garlic, basil.  This one was pretty well charred but still delicous.  The oven was so hot it cooked in under 90 seconds.  So the steaks were cooked first and then the pizza.

 

 

Sliding 2 loaves off paddle one at a time

Other bakes today...meatballs and cookies

 

 

          Crumb of Mill Grain Seeded Loaf ..... photo in night light of kitchen.. 

    

             

             Sylvia

 

 

 

 

  

 

 

PiPs's picture
PiPs

Well it's about time....

I have been a long time reader and have learnt so much from various bloggers/posters and now I think its time I joined in. Thank you Debra Wink, proth5, TX farmer, DMSnyder, Ananda and Hans Joakim for your inspiring and educational posts.

I guess for my first post I'll show where I am at....

A month ago my new Komo Fidibus XL turned up and I have graduated form being a home baker to a home miller/baker. I love it.....I mean I really love it!

I usually bake once a week (used to be alot more...I am relaxing into it now) I have a "desem" style starter that lives in my fridge @ 60% hydration which gets expanded twice in a cool spot under the house before use...its happy. I used to be a neurotic culture carer...my current method works and gives us beautiful bread.

Yesterday was a biggish bake....family coming on the weekend and lots of kids staying for a week....they will want to be fed.

1 x Miche @1.8kg (Sifted wheat, whole spelt and rye)

2 x Wholewheat sourdoughs @ 1kg each

2 x Wholewheat raisen and coriander (From Tartine bread) @ 1kg each

Wholewheat Sourdough

Wholewheat Crumb

Raisin and Coriander Wholewheat

Miche

Last week Desem's

I love using the fresh flour. I have sourced my grains from two organic millers in Australia (one of them is biodynamic). Kialla is a organic miller just a few hours away who's flour I have used for a few years now. I use there grains for the majority of the doughs (It is strong and thirsty). I build/feed the levain with grain from Four Leaf biodynamic mills in South Australia. I have found there flour softer but more flavoursome.

Was wondering if I would miss white flour...this has not been the case at all. The Raisin and coriander bread was so amazlingly soft...melted in the mouth. All the breads had a mild flavour, no sourness (prefer it that way)

Have not cut the miche....giving it a day or so until the family arrives....should be just about right then I reckon.

Well that's it for my first post.

All the best

Phil

 

 

Chausiubao's picture
Chausiubao

Hello!

 

With respect to hydration, I think I've decided to tell myself, “You know what hydration you want, go get it.” Having set out to make challah, I dutifully followed a formula, as the ingredients rumbled about in the bowl, ploddingly worked by the dough hook (which I may say is doing a mighty fine job at mixing bread doughs, it is quite a surprise I must say. I'll have to put away the elitism of hand mixing for the present.), it was nothing but a pie dough without the liquid. Quite surprised I certainly was. After a few revolutions I decided to add some water, and if I were called to account, I'd probably say I brought the water up to around 50-55%. Not even having taken into account the oil and eggs that go into the mix!

I also discovered I am in desperate need of a spray bottle. That is, if I intend to practice my braiding and gain the practiced hands to do some decorative pieces for work. That was the intention for all this after all! But I'll say no more about that. All these braided doughs require a rather stiff consistency, which means dry, which means unfavorable conditions that are certainly accentuated by the climate I've found myself in. The air is a good deal drier here at 6000 ft above sea level. What was I talking about? Probably something unnecessary.

I've found without milk powder, or buttermilk powder or whatever I can find really, the white bread formula I did last week just didn't cut it. It wasn't toothsome like I like; like Chinese bread is. Not that I have any legitimate Chinese bread recipes, but that is why I have to feel them out until they're passable. So I go from one extreme to the other, from the soft white bread of American wonder bread companies to the not so American, super strandy challah, which I know is a good toothsome bread.

I just poured myself some Santa Cruz brand limeade. And as I was doing so, I was thinking to myself, “Well hasn't this been a little digression! We should get back to talking about challah.” But as it turns out, the few sentences I put down before said glass of limeade happened to be about challah! Fancy that.

Well the challah is in the oven now. It has got a whopping 3% of yeast! That is substantial, considering the aforementioned white bread formula, so called, “pain de mie” has only 1.6%, so challah is about twice as well yeasted as that loaf ever was. But one can't simply scan over numbers and make blind comparisons. There is something to be said for understanding, conceptual especially; when we take into account pain de mie is at 50% hydration, while comparatively, this particular mix of challah is at 50% or so. Hydration facilitates fermentation; while yeast is more abundant in this challah formula, the rates of fermentation might very well be equivalent! There is proportionally more fat and sugar in challah as well, so the slight differences in the yeast percentages after taking hydration into account are probably hand wavingly explained away by that. Actually scratch that, those are all lies. They're both at about 50% hydration, although there is more fat and eggs in pain de mie, so it might could be true, but the percentages are actually quite similar. So it appears that this particular challah formula is just well yeasted.

If I might drift back into a nostalgic haze, you know I actually can't remember why I was going to do that. But I was going to glow a little about how I egg washed the challah. I did it three times! The first time because I wanted to keep the dough from drying, the second time because it did, and the third time because I wanted it to dry before the loaves went into the oven. And thats very important! You should have seen how glossy the dried egg wash was on the unbaked loaves. It was positively the most spectacularly shiny dough I've ever seen.

Well I've probably rambled enough. My this limeade is delicious. Perhaps you've gleaned something of value from my meandering through the afternoon whilst mixing, shaping, and baking up a storm. At the least, you've seen a glimpse of, well of something.

 My my, it looks like the challah got overbaked. Well you can see it anyways, but next time I'll have to amend the baking time, I'm going to say its closer to 15 minutes rather then 20 minutes.


yozzause's picture
yozzause

MORE  tries at rye, following on from a week ago

2 loaves here 1 using rye flour and ryemeal but only half as much sour dough culture which slowed things down somewhat

(an error on my part) the one with the rye flour is the one on the left.

 

 a bit of show of bread for the restaurant lunch buffet menu the sticks and knots were from a 12 hour  soak of 2 and half litres of home brew stout

over 2 and a half kilos of organic whole meal then add 2 and half kilos of flour 100g salt 100g yeast 100g butter 100g gluten

bulk ferment of 1 hour  shape and put onto slippers.

The plaits were a 3 plait @1kg with a 4 plait @ 1 kg on top mostly for visual effect but cut up at the patrons request.

the red cup hold a foccacia that has been cut up too and all this before i get to my paid employ!  

regards Yozza

Franko's picture
Franko

 

Back in early August asfolks/Alan posted on a bread called Le pavé d’artefois http://www.thefreshloaf.com/node/24581/le-pavé-d’autrefois that I've been wanting to try since first seeing it. Alan's bread caught my eye not only for it's rustic appearance and lovely open crumb, but as well for the fact it uses the majority of the total flour as a soaker. That it incorporates rye and buckwheat along with wheat flour, I thought would make it a bread with some interesting and complex flavours, particularly if it was made using a rye sour leaven. Alan's version had such a gorgeous crumb to it, I hoped my own would be somewhere in the same ballpark. Alas, it was not to be with this attempt at it, not even close, but I was right about the taste being complex. Even the small percentage of rye and buckwheat in the formula contribute a great deal of flavour to the loaf. The problem I ran into was the soaker itself, since all the water for the final mix is provided by the soaker. The soaker used had been left overnight and part of the next day out of trying to manage it into my workday schedule. Local temperatures overnight and the next morning were down around 10C/50F and we keep our house cool at night and while at work. Trying to reach a warm enough temp for proper fermentation was problematic to say the least, despite my best efforts and the time I had available, it remained in the low 70F range. From outward appearances the dough seemed like it was doing OK and had a good jump in the oven, so I was somewhat surprised when I cut it the next day to find the result that I did. In hindsight I should probably have put it in the fridge overnight and let it ferment slowly rather than try to push it towards something it wasn't ready for, and as you can see from the photo below the fermentation was incomplete. The large holes being 'big enough for a mouse" to quote Hamelman. Even with this under-fermented loaf, the flavour is very good and certainly worth doing another mix of it in the very near future, but with a few procedural adjustments.

 

Well because my success rate on making a new bread for the 1st time is about 50/50 I thought it might be a good idea to mix another dough following the Pave... just in case.

My insurance bread was a Multigrain Pain au Levain that I've baked several times over the last month and have had consistently good results with it. It's sour, chewy, has a nice moist crumb to it, and a crunchy crust. If I only had one choice of a bread to eat from here on, this would likely be it. The formula and procedure I put together is influenced by both Jeffrey Hamelman and Chad Robertson. Primarily Hamelman's Five Grain Levain, which I've made and enjoyed tremendously, and Robertson's method of overnight retardation and baking in a Dutch oven for greater crust caramelization. This bread had roughly a 24 hour retarded fermentation, slightly longer than I would have preferred, again because of work schedules, but it didn't seem to suffer too much because of that.  I wound up with a sort of Maltese Cross scoring effect that I wasn't expecting, but rather like the look of.

Procedure:

DDT-76F

  1. Mix the levain 16-18 hours previous to the final mix. Note: I fed the levain twice over this time using 50% increments of the white flour.

  2. Mix the grain soaker at the same time as levain.

  3. Combine the flours, leaven and water for a 1 hr autolyse.

  4. Mix on 1st speed for 4 minutes, add salt and continue mixing for 2-3 minutes longer or until there is slight dough development.

  5. Mix on 2nd speed until the dough is near medium development and add the grain soaker.

  6. Continue on 2nd speed (or by hand) until the dough is cohesive and the grains are thoroughly distributed in the dough.

  7. Bulk ferment for 2-2 1/2 hours with a full stretch and fold after 60 minutes and 120 minutes.

  8. Round the dough lightly and allow to relax for 15-20 minutes.

  9. Shape as desired, place in a floured banneton or brotform, cover and leave overnight in refrigerator.

  10. After the dough has come to room temp or close, place in preheated 500F Dutch Oven, turn the heat to 460 and bake for 20 minutes. Remove the DO lid and continue baking for 10-15 minutes depending on dough size. Check for an internal temperature of 210F before removing from oven. Note: Once I'd removed the loaf from the DO it was placed on a baking stone for the last 5-10 minutes of baking.

  11. Cool on a rack, covered with linen, for 8 hours or longer before slicing.

Link to spreadsheet formula:

https://docs.google.com/spreadsheet/ccc?key=0AjicIp92YPCTdDFSZFhNSHJuaXNrcGlsOTJfaV9JZ1E&hl=en_US

Best Wishes,

Franko

 

 

 

 

 

 

varda's picture
varda

Ever since I saw Lumos' post on her interpretation of Poilane's bread I have been meaning to make it.    But, but, but.... I don't have spelt.   I have to drive for spelt.   I already have 10 bags of flour on my shelves.   There's no room for my son's cereal.     Yesterday I looked at the formula.    Just a bit of spelt.   You could make it without spelt.    I decided to make it without spelt.  

Otherwise I stayed true to Lumos' formula if not method.   I had exactly one day this week where I could bake in my WFO and I didn't want to miss it, so no overnight retard.     And I prefer to stretch and fold on the counter if at all possible so I did that as well.   Even though the hydration of this is 75% which is higher than I have been doing lately, the dough was not particularly wet or sticky and handled very nicely. 

I was on a tight time budget, so I had to build up the fire as fast as I could to get everything going.   Fortunately my wood was dry thanks to my tarp and Eric's put the next load in the oven after baking trick.   and I got the oven up to temperature in just over an hour.    I tried Sylvia's throw flour on the hearth trick to see if I was going to burn the heck out of my bread and the flour burned slowly so I figured I was ok even though the temp read over 700degF.    My cuts opened, my crumb opened.   My starter seems to be fully recovered after its bout of vacation neglect. 

And I would have to say the resulting bread is around the tastiest I've ever made.     Maybe I always think that about my latest effort, but no I'm serious.   This is really delicious.   Thank you Lumos!

Modified formula:

Starter from 9/18

70%

 

 

 

Final

Starter

Total

Percent

KAAP

360

140

500

67%

Rye

90

7

97

13%

WW

150

 

150

20%

Wheatgerm

15

 

16

2%

Malt

10

 

10

 

Water

455

103

558

75%

Salt

13

 

13

1.7%

Starter

250

 

 

20%

 

 

 

1344

 

 

Method:  Mix all but salt.  Autolyze 30 minutes.   Add salt.   Mix in stand mixer for 5 minutes at medium speed.   Bulk ferment for 2.5 hours with 2 counter stretch and folds.   Cut into two and preshape.   Rest for 20 minutes.   Shape into batards.   Proof in couche for 2 hours.   Bake in WFO for 15 minutes with steam, 15 minutes without.  

 

 

wally's picture
wally

Ok, rye and rut do start with the same letter,  and I'm probably in a rye rut, but it's a tasty place to be so I'll live with it awhile longer.

I was so pleased with the openness of my last loaf that I decided to repeat it with a few variations to see if I could still obtain a fairly open crumb structure.  Here's the recipe:

Although this is, like the previous loaf, a 72% rye with 100% hydration, I decided to omit the hot rye soaker.  In its place I substituted a cold soaker for the seeds on the morning of the bake - so a soaker for about an hour.

The rye sour was prepared the previous evening, and because our temps are starting to fall, it took a full 14 hours until I deemed it sufficiently domed and ready for use.  In the meantime, I prepared the seed soaker using sunflower seeds, sesame seeds and all the remaining water that would go into the final dough.

Rye sour and soaker were mixed together on Speed 1, and while they incorporated I mixed the high gluten flour, rye flour and salt.  These were added and mixed on Speed 1 for 10 minutes.  Like the former loaf, there is no discernable gluten development - what you have is a pudding.

The primary fermentation was allowed to go for 50 minutes until I saw a good increase in volume.  I then gently scraped the dough into an oiled bread pan, degassing it slightly, but trying to retain as much of the gas as possible.  The final proof was a full hour until the dough had increased about 50% in volume.

The bread was baked with steam for 75 minutes, starting at 460° F, and stepping the temp down by 25 degree increments every 15 minutes.

As with the previous loaf, when it had cooled I wrapped it in linen for two days before cutting.

Here's the result:

  

I'm again very pleased with the openness of the crumb given the relatively high rye content.  The seeds provide a nice added  flavor, and this time the inclusion of more sunflower seeds than sesame by weight gives the bread a noticeable crunch that I like.  Lightly toasted, the flavor of the seeds is even more pronounced.

While I'll probably start playing with 80 and 90% ryes next, this one at 72% is a real keeper that just doesn't disappoint.

Larry

 

ehanner's picture
ehanner

Those of you who have been following the forum have noticed the frequent posts on Bagels of all kinds. I have been experimenting with toppings and flavoring myself. Lumos has her beautiful WW bagels displayed on the front page. There has been much written about how firm/dense bagel dough is and warnings about not over heating our mixers by too large of loads or repeated batches. I decided to try Mike Avery's Sourdough Bagel recipe as written in his book "Back to Bagels" but instead of using a Kitchen Aid or my DLX mixers, I would do the entire mixing and kneading development process by hand. Mikes basic recipe includes a small amount of olive oil which makes the crumb softer and easier to chew. Of all the bread theme books I own, Back to Bagels is the very best value at $5 for the PDF form and I would say the most comprehensive book on the subject. I highly recommend the book for new and old timers alike. Mike details 8 different bagel flavors and how to prepare them. If you like blueberry bagels, spring for the $5. book and try the sourdough version. Utterly delicious!

Let me say I didn't expect to be able to easily develop the dough to a nice window pane condition, using only my hands. With all we have all learned about how time will do what we used to beat into the dough, I doubted a 56% hydration dough would stretch and fold well enough to do the job.--I was wrong.  Here are the photos in evidence.

I apologize for the lengthy number of images. The idea of hand mixing and kneading bagel dough is so novel I thought some of you might like to try it. Since it is almost entirely a matter of technique, I thought the photos would answer most questions and encourage people to try this simple and gratifying process.

I'll post the recipe for these as soon as I hear back from Mike. Enjoy! Recipe now added courtesy of Mike Avery. This is just the recipe. The mixing and shaping techniques are described in detail in the book. There is a selection of other bagel recipes, each one delicious. Here is a link to the entire Bagel section which goes into much more detail about the process. It's a good read for anyone just learning about sourdough and bagels.

Eric

Sourdough Plain Bagels

These are a simple bagel, the same bagel that I featured in section 4, but with a larger batch size. This bagel is the basis for all of our bagel recipes.

Ingredients:

6 bagels                        12 bagels            Ingredient

230 grams                   460 grams          Water

8 grams                        16 grams             Light Olive Oil

45 grams                      90 grams            Sourdough Starter

450 grams                    900 grams          High Protein Bread Flour

10 grams                      20 grams             Salt

15 grams                      30 grams             Malt Powder

 Mix the ingredients, and allow to rise about 2 hours, or until they are ready. Cut into 6 or 12, 120 gram pieces, round or roll into cigars, cover and let rest 30 minutes. Do final bagel shaping, put them on a baking sheet covered with parchment or Silpat, oil, cover, give them an hour of

floor time, and then refrigerate them for 12 to 24 hours. Boil in malted water, seed if desired, and then bake at 500F for about 15 minutes.

 

Mise en Place


All in the bowl, ready for the spoon.


Started with a spoon and switched to the plastic spatula to incorporate this dry dough.


After a minute of scraping and turning , still some dry flour at the bottom.
This is where you could be tempted to add additional water. Fear NOT. It will eventually be fine.


It took a mere 2 minutes to get to this point. All flour is incorporated and the dough is one mass.


I hand kneaded just long enough to be sure there were no lumps of dry dough. You can see the mass is lumpy and not smooth at all.


Dough is now resting for 20 minutes covered with an expensive shopping bag.


Now rested, on to the first stretch and fold. There were 3 S&F's in 20 minute increments.


The second stretch. It teases out easily and letter folds nicely. Now getting smooth.


This is after the 3rd S&F. Dough is smooth and silky if firm. Quite impressive for a firm hand mixed dough.


I was able to tease out a nice window pane. It doesn't show well in this photo but I could see my finger through the membrane. The time since first mixing the dough is now 1 hour and 20 minutes.


All the dough is spread out on the counter ready to be divided into squares this size and shape.


Each 125g piece is flattened into a square/rectangle and tightly rolled into a log as a pre shape.


Ready to rest and roll.


Resting under plastic.


Rolled log, about to be wrapped around 3 of my fingers. Hand for scale.


Notice blunt ends are overlapped. When you roll the joint on the counter, it spreads out and becomes even or the same thickness all around the ring. (at least that's the idea)


Stretch the inside out gently or it will close up later. I usually go back and open the ring again before the fridge.


This is a half batch. Just the right amount for a small family for a couple days.
The recipe calls for  1 hour bench time after shaping and before refrigerating. The one hour is allowing the dough to warm to room temp and begin to wake the yeast. Depending on your starter, the room temp and how much gas was produced during the ferment yesterday, your bagels may or may not float test at this point. Try floating one in cool water. If it floats go ahead to the next step of boiling. If not wait another 15 to 30 minutes and try again.


Here are my first 3 bagels sitting on the bottom. They had not proofed long enough. The next 3 did float. You can see in the crumb photo that the crumb is dense and not as open as I would like. The float test will prevent this happening.


This image is out of order. I am holding a cold dough ring about to drop it into the boiling malted water.


Out of the hot and into the ice water. Still not floaters.


One seeded and two plain on the board, ready for baking.


Done baking. They are a little blotchy to my eye. i was trying to cook them more blond this time.


A better close up I think.


The crumb is just barely done and slightly dense. Never the less quite delicious. Next time I'll add 1 minute to the 15 minute baking time.


My breakfast this morning, plus a cup of strong, black coffee.

 

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