I tried making bagels, using Peter Reinhart's tutorial on Epicuious. They turned out alright. Next time I would work the seam a bit more. I was wondering if anyone has picked up any other tips to share.
Here's the link to what I did step by step: http://theprudenttart.blogspot.com/2013/05/bagels.html
Had to share some pics of my bagels this morning. Sorry about not posting recently any Bouchon Bakery lately. I have been busy with suppling bread for a CSA and may soon start suppling some pastry to a small cake shop. All this in addition to my regular 40 hr job and family. I'll sleep when Im dead I guess.
Make 12 100g bagels
730g Flour, Bread
420g Water, 75 degrees F
37g Malt, Diastatic
when baking in a cast iron pot, given that the dough is covered and the steam is unlikely to get to the dough? I use the the baking stone and a silpat for a batard since the cast iron pot is not the right shape for this. I also noticed that the oven takes much longer time to heat up when the baking stone (actually a pizza stone) / DO is pre-heated. Is this normal?Thank you.
Judy
Say I mixed enough dough for 4 loaves but can only bake one at a time. Is there a good way to stage it so each will go in the oven properly proofed? I have been putting the dough in fridge after bulk fermentation and 1 hour before baking Ill take it out and shape it. Is there a better way?
I was wondering if there are bread enhancers that I could use to "extend" the moisture content in yeast donuts. The reason for asking this is because I am making my donuts in my kitchen which is located 2000Meters above sea level, the RH is in the mid 20%, and a temperature is between 25-30C.
Any hint would be highly appreciated.
Sal
Hi All,
I'm currently in the middle of bulk fermentation with sourdough pretzels. My sourdough is Hamelman's Stiff Levain 60% hydration from "Bread". My dough is 51% hydration.
Hi, im completely new to baking and i tried this simple recipe
It was for croissants, however i made them the first time and everything went perfectly, i tried them again today and after mixing everything in the bowl...the dough became extremely tough and hard to knead and the dough was not sticky
the measurements were exactly the same so i am wondering as to why my second try turned out horrible?
for whatever reason, i had a steamed bun craving the other day so i decided to attempt to make it from scratch. i spent the entire day trying different techniques and recipes but pretty much failed to replicate what i thought was a very good steamed bun.
the problem is, every single recipe i've found on the internet is for a bun that is chewier, more to the liking of a dumpling then a steamed bun.
I bought this bread this weekend at the Colorado Springs Whole Foods store and fell in love. Has anyone had it? Have a recipe for it? I would love to replicate it.
Thanks!
