The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagels and bread

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trailrunner's picture
trailrunner

Bagels and bread

I have been making Susan's, Wild Yeast Blog,  100% sourdough bagels for a couple months now...every 2 weeks. They have been perfect every batch. That is not something I can usually say about formulas . I have been stressing my KA and doubling the batch...the motor juuuust manages to do what needs to be done. I give a minute or so by hand on the counter top. The lovely thing about the 100% sourdough is that you needn't do the float test and there is never a worry about the " wrinkled " finish to which many yeast raised bagels succumb. There are pics from the fridge retard to finished crumb.  I also make her " Norwich - more sourdough" and have had a perfect result each week.

I keep my starters in the fridge. I refresh them with feedings  every 1-2 weeks depending, at q4 h x 3 and then use them. They are about 3 yrs old. I don't know what hydration I just keep them at a consistency that is very sticky  to stir. I feed my white starter with rye periodically as they grow more strongly. I feed the rye with white to lighten it occasionally. Very laissez-faire . 

I bake only in cast iron pots. The loaves are each  1000g pre bake. I spritz lightly with water as I place the loaves in the pots. I bake covered 15 min and then uncovered for 20 min. The crust sings and stays crisp . When thawed uncovered on the counter the crust is as crisp as it was post bake. 

You will note  the parchment paper has been torn after I turn the loaves out onto it. I make a " sling" out of the parchment and it makes it very easy to lower the loaves into the hot pots. Have had no problems at all in the years I have been doing this. Having the paper torn prebake allows perfect browning. Enough details...here are the pics. c

bagels going into fridge to retard after 4 hr room temp rise: ready to boil after overnight retard: boiling: boiled: baked: closeup baked: lovely chewy crumb: bread after retard ( I do not rise at room temp at all...all rise takes place in fridge) turned out on parchment and paper torn to shape: slashed and ready for hot pot: 15 min into bake and notice slashes have opened:

 

 

 

 

 

 

 

 

a finished loaf: cooled and ready to cut and serve with local Lexington VA wild flower honey from our last visit to the town : crumb: Lovely slightly sour flavor , chewy crumb and very crusty exterior. Remains crusty even with freezing. Sour develops for days and the loaf evolves nicely. c

Comments

cranbo's picture
cranbo

nice stuff! I'll have to check out Susan's bagel recipe. 

SylviaH's picture
SylviaH

and breads.  I love what the iron pots do for breads baked in them.  Lovely crust and nicely browned bagels.

Sylvia

Mebake's picture
Mebake

Been missing your posts lately, trailrunner! Nice comeback...! Lovely bagels and breads... The sourdough looks especially enticing, YUM!

trailrunner's picture
trailrunner

cranbo: thank you . it is not the "usual" bagel formula but it makes a wonderful bagel. I like chewy and the sourdough, even with retarding is not too sour. The best thing about the formula is how easy the dough is to work with and the absolutely fool proof result. Give it a try.

sylvia: I have loved your posts and have been very neglectful on my comments ! The bagels were boiled with some sorghum syrup in the water, I got it in TN. Gives a nice finish to them. I have been trying  different things in the water each batch...free-style for sure. 

mebake: thank you for the kind words. I have been baking a lot but life has been pretty complicated lately. Hoping things smooooth out soon. The breads just keep getting better and better. I am well-pleased. c

ehanner's picture
ehanner

Beautiful breads trailrunner. You fermenting time is the magic number for success with SD bagels. Very nice. Have you ever tried hand kneading and letting stretch and fold take over the gluten development. It works great and no need to burn the mixer up.

Eric

varda's picture
varda

the loaf opened and colored in the pot.    Your pictures make the process very clear.   -Varda

trailrunner's picture
trailrunner

Eric, and was contemplating what you did as I listened to the motor ....rev...rev...rev...LOL. Thank you for the kind words.The dough is so firm that i wasn't sure I would be able to actually s and f. Will give it a go next time. I believe you had an autolyse period . I had read elsewhere that you don't want autolyse with bagels as you don't want the gluten to develop that way...sigh...always something new to think about. 

Varda , thank you and glad you liked the process/pics. It is very easy and again ...fool proof...good for this gal . :) c

wally's picture
wally

Both loaves and bagels trailrunner.  And the pics of the development are really helpful to us.

My one comment on the bagels - looking at the pics - is that the seams are upside on the bagel, when they should be in the middle (between up and down).  When I wrap them around my hand, I make sure the seam is down as my palm is when I seal it by gently rocking the bagel forward and backward.

In any event, they're great looking!

Nice bake,

Larry