The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bwraith's picture
bwraith

Many thanks to Susanfnp for posting a great sourdough bagel recipe based on Nancy Silverton's bagel recipe. She also provided a number of key tips as I made these. I posted photos of the first time I did these, and now I have some photos of my second attempt, as well as a spreadsheet with more details such as bakers percentages and preferment percentages.

Sourdough Bagel Recipe (revisited version)

Ingredients:

  • 335 grams (12 oz) 90% hydration white flour starter
  • 20 grams (0.6 oz) sugar
  • 12 grams (0.4 oz) malt syrup
  • 14 grams (0.6 oz) salt (I made salt bagels, so the salt in the dough is reduced to avoid too much salty flavor. Use 17 grams salt normally)
  • 2.8 grams (0.1 oz) instant yeast
  • 359 grams (12.5 oz) water
  • 186 grams (6.5 oz) first clear flour (I used KA First Clear Flour. Substitute a high ash or whole grain flour - maybe rye, whole wheat, Heartland Mills Golden Buffalo, or just use white flour)
  • 587 grams (20.5 oz) high gluten flour (I used KA Sir Lancelot High Gluten Flour. Substitute bread flour or other high protein white flour.) This time I corrected an error in the previous version and made the hydration lower, probably around 56%, which unexpectedly made the bagel dough stiff enough that it was a bit more difficult to shape the bagels. However, I used Susanfnp's suggestion to spray the surface of each 3 oz piece with a fine mist before shaping. This makes a world of difference.

Mix Dough - Day Before Baking

I had to mix and knead these by hand, since I have no mixer in this house. While reading the Nancy Silverton recipe, the idea seems to be to get a very stiff dough. I mixed all the dry ingredients in one bowl. I mixed the water, levain, and malt syrup in another bowl and then poured the wet mixture into the dry ingredients. Using a dough scraper I worked around the bowl a few times to get the ingredients initially mixed. I then vigorously kneaded the dough, using a traditional squeeze and fold kneading technique. This was not so easy with the stiff dough, but after about 5 minutes, the dough started to become elastic and fairly smooth, even if very stiff. After a few more minutes, the dough seemed fairly similar to what I had with the mixer in my first attempt at this recipe, documented in a previous blog entry. Since the dough is so dry, there is no need for dusting the counter with flour. In fact, you should avoid any extra flour, as the dusting can interfere with the smooth sheen of a proper bagel.

Shaping

Divide the dough into about 18 3 ounce pieces. Since the dough is so dry, it may develop a dry skin fairly quickly, so proceed smartly to the shaping stage. Don't dilly dally at this point, as the dough pieces will become too puffy quickly if they are allowed to sit at room temperature for very long. However, the pieces need to rest a short time, maybe 5 to 10 minutes, so that the gluten will be relaxed enough to shape the bagels.

I was more experienced and faster at shaping this time. The first batch of nine was placed on a jelly roll sheet, and immediately refrigerated. I discovered the next day that the first batch needed to rest on the counter for about 1/2 hour to ferment enough to come to the surface while boiling. The second batch, which had risen a while longer, was ready for boiling immediately out of the refrigerator the next morning.

If you have a fine mist spray (I have an atomizer meant for olive oil that I use for water), you can make shaping easier and avoid the dry skin, particularly on the pieces you shape last, by spraying a tiny amount of water on the pieces before you shape them.

To form the bagels, roll out an 8 inch rope shape with your palms. If the dough is too stiff or you make a mistake and want to start over, let that piece rest a few more minutes, and move to the next piece. Take the 8 inch rope and hold it between your palm and your thumb. Wrap the rope around your hand and bring the other end together with the end you are holding between your palm and thumb. You now have a "rope bracelet" wrapped around your hand. Rub the seams together on the counter to seal them, then take off the bracelet, which should look a lot like a bagel, hopefully. Stretch it out so you have a large 2.5 inch hole. It looks big, but it will shrink or even disappear as the dough rises during boiling and baking. The hole needs to be big looking compared to a normal bagel.

Place the bagels on parchment dusted with semolina flour on a sheet.

This time I used coarse corn meal, as I had no semolina available. This worked fine and seemed to make no difference to my results.

Cover with saran or foil or place the whole sheet in an extra large food storage bag (XL Ziploc is what I'm thinking here). The idea is to lock in moisture to avoid any dry skin forming yet allow room for some slight expansion as they puff up. Place the sheets in the refrigerator to retard overnight.

Boiling

Bring 5 quarts of water and 1 tablespoon of baking soda in a good sized stock pot to a boil. Place a bagel in the pot and make sure it floats to the top. If so, you can do 4-6 bagels at one time. They should only be in the water for about 20 seconds. Push them under periodically with a wooden spoon, so the tops are submerged for a few seconds. In my case, I never managed to get the bagels out before about 30 seconds were up, but they came out fine. If the test bagel won't float, lift it out with a slotted spoon, and gently place on a rack to dry and allow the bagels you have removed from the refrigerator (I did 6 of them at a time) to sit at room temperature for about 20 minutes and try again.

In fact, the batch I had shaped first the night before did sink to the bottom when I tested one. So, I left the first batch out for about 1/2 hour before it was ready. I then put them back in the refrigerator, since the baking and boiling process for the other batch was extending beyond 1/2 hour. I could tell the first batch was beginning to be ready, since I could detect a very slight puffiness in them after 1/2 hour.

The first batch floated immediately out of the refrigerator, probably because my second batch were formed and shaped after a rest of about 20 minutes while I was working on the first nine the previous night. Except for letting the first batch rise on the counter for 1/2 hour, I kept the bagels waiting to be boiled in the refrigerator to avoid any excessive rising. If you let them rise very much, they will puff excessively and become more like a bun than a bagel.

Dip in Seeds

Make plates of seed beds. I made three seed beds. One was 2 parts caraway seed, 1 part anise seed, and a pinch of salt. Another was 2 parts dill seed, 1 part fennel seed, and a pinch of salt. The last was poppy seed and a pinch of salt. I also made salt bagels, but those were done by just sprinkling a little kosher salt on some of them with my fingers.

Right after the bagels are removed from the boiling water with a slotted spoon, place them on a rack to cool for a few seconds. After they have cooled of slightly and dried enough not to ruin the seed bed with too much wetness, pick one up and place it round side down (the tops down), and gently press them into the seed bed. Pick them up and place them right side up on a sheet lined with parchment paper and dusted lightly with semolina flour or coarse corn meal.

This time I made only salt bagels. It wasn't convenient to get seeds, and my kids and I both love the salt bagels anyway. I just sprinkled a very, very light layer of kosher salt on them with my fingers while they were sitting on a rack just after they were boiled. The salt sticks to the wet surface, so you don't need to do anything but just sprinkle the salt on them. Careful, you can definitely put too much salt on them, even if you use a somewhat smaller amount of salt in the dough, as I did in this case.

Baking

Preheat the oven to about 400F. No preheat may work, but I'm not sure. It seems easy, from my limited experience, for them to rise too much. The result will be an open bread-like crumb, instead of the very chewy, more dense crumb expected in a bagel. So, I didn't risk a no-preheat strategy in this case.

If you have a stone, you can transfer the parchment paper on a peel to the stone and bake directly on the stone. I baked them for about 20 minutes at 400F. You can also bake them on the sheet.

Cool

Allow the bagels to cool.

Results

The bagels were chewy and delicious, as they were last time. However, I think the lower hydration was a definite improvement. I succeeded in getting a stiffer, drier dough this time. They had less tendency to rise excessively, even though I let them sit on the counter a little longer than last time. The resulting crumb was a little more dense and seemed just like the real thing this time. Last time, the slightly higher hydration gave me a slightly more open crumb, which seemed just a hair too soft and open like ordinary bread. This time, the crumb was dense and chewy and just right for a bagel.

breadnerd's picture
breadnerd

I haven't been around as much lately, lots of fun busy-ness like gardening and outdoor activities. But I've have lurked a bit at all the lovely baking on the fresh loaf!

We haven't used the mud oven as much this spring (funny we used it more over the winter) but had a good excuse to fire it up today. We discovered a good system of teamwork--DH managed the fire, and I stuck to the breadmaking. Not that I don't like playing with fire, but trying to do both was a stretch of my multitasking skills. It was a long day of baking but pretty relaxing overall.

 

Today's breads--an "order" for brat and hamburger buns (honey wheat), ABAA's Columbia Sourdough, Semolina, and french:

Semolina:

Attempt at an artsy crust shot (I was happy with the "ears" on this loaf):

 

I picked up the new edition of Kiko Denzer's book, and tried out a few new techniques on building a more efficient fire. We burned a less wood for a little less time, and I think we were just a bit cooler than ideal. Our top heat was about 575, and quickly cooled down to 450 or so. Plenty of heat for baking all these breads--about 4 consecutive bakes with some overlap, but I didn't get quite the crust color as usual and the french didn't have a huge oven spring from the hot hearth as usual. Also, the last batch of buns took 30 minutes to bake, which is a lot longer than usual. Right now the oven's at about 300 and I have a tiny chicken roasting and a batch of brownies. It's a little cool, but I figure it's like a big crockpot, they'll probably get done eventually!

 

Still learning, obviously, but still having fun too!

 

 

 

 

 

 

Cooky's picture

Alternative to the windowpane test

July 2, 2007 - 3:32pm -- Cooky
Forums: 

Just came across this suggestion for checking on whether your coarse wholegrain dough is properly kneaded, in cases when the traditional windowpane test won't work.

"Use your thumb and forefinger to pull up a piece of the dough about an inch above the dough surface. If the dough holds the pinch and stands in a little ridge without springing back, it is fully kneaded."

I don't believe I've heard this one before. Anybody else using this technique?

rebecca77's picture

summer baking

June 22, 2007 - 7:00am -- rebecca77

Hi. I've been lurking for a month or so (and baking for about a year)--what a wonderful community!  I'm excited that I'm going to have significant time this summer to spend baking, and I was wondering if any of you had some advice.  My apartment doesn't have air conditioning, so it is often upwards of 85 F.  I don't mind baking in the heat, but I’d like to figure out how to compensate for such warm ambient conditions.

carltonb's picture

Pictures Needed

June 14, 2007 - 7:16am -- carltonb
Forums: 

In an effort to update my curriculum for my students I am in need of some pictures of bread.

 

What I am looking for are traditional/artisinal bread pictures that show a standard look for bread.

 If I want to look at a Miche, baguette, pain de mei, etc  it will show the traditional shape and score marks. I have searched many "French" bread sites with no luck. I remember seeing one that came through the RSS Feed once but can not find it again.

 Can anyone be of help.

 

Thanks

 

Carlton Brooks CEPC, CCE 

bwraith's picture
bwraith

Sourdough Bagels

Many thanks to Susanfnp for posting a great sourdough bagel recipe based on Nancy Silverton's bagel recipe. She also provided a number of key tips as I made these. I posted some photos process, as well as a spreadsheet with more details such as bakers percentages and preferment percentages.

Sourdough Bagel Recipe

Ingredients:

  • 335 grams (12 oz) 100% hydration white flour starter
  • 17 grams (0.6 oz) sugar
  • 12 grams (0.4 oz) malt syrup
  • 17 grams (0.6 oz) salt
  • 2.8 grams (0.1 oz) instant yeast
  • 359 grams (12.5 oz) water
  • 186 grams (6.5 oz) first clear flour (I used KA First Clear Flour. Substitute a high ash or whole grain flour - maybe rye, whole wheat, Heartland Mills Golden Buffalo, or just use white flour)
  • 578 grams (20.5 oz) high gluten flour (I used KA Sir Lancelot High Gluten Flour. Substitute bread flour or other high protein white flour.

Mix Dough - Day Before Baking

I used a mixer. While reading the Nancy Silverton recipe, the idea seems to be to get a very stiff dough. I decided the mixer might save some effort. Nancy Silverton specifies 8 minutes at a medium speed.

Add starter to mixer bowl, then mix water, yeast, sugar, and malt syrup and add to the mixing bowl. Mix ingredients well with a spoon or whisk. Mix flours and salt so they are well integrated, then add them all to the mixing bowl and stir with a spoon or whisk to get most of the flour wet.

Mix at low speed until ingredients form a mass, then mix at medium. Total mix time should be about 8 minutes. The result should be a supple but not at all tacky dough. You should be able to work with this dough easily with dry hands on a dry counter. If it is at all sticky, you probably have too much water in it. The objective is to end up with no flour dust, since you want the bagels to come out smooth and have a sheen. That won't happen if you get flour dust on them.

Remove dough from mixer and knead on the counter a few times to verify the consistency of the dough is correct. It should become a satin, supple, somewhat stiff, not tacky dough that is easy to work with.

Shaping

Divide the dough into about 18 3 ounce pieces. Since the dough is so dry, it may develop a dry skin fairly quickly, so proceed smartly to the shaping stage. Don't dilly dally at this point, as the dough pieces will become too puffy quickly if they are allowed to sit at room temperature for very long. However, the pieces need to rest a short time, maybe 5 to 10 minutes, so that the gluten will be relaxed enough to shape the bagels.

If you have a fine mist spray (I have an atomizer meant for olive oil that I use for water), you can make shaping easier and avoid the dry skin, particularly on the pieces you shape last, by spraying a tiny amount of water on the pieces before you shape them.

To form the bagels, roll out an 8 inch rope shape with your palms. If the dough is too stiff or you make a mistake and want to start over, let that piece rest a few more minutes, and move to the next piece. Take the 8 inch rope and hold it between your palm and your thumb. Wrap the rope around your hand and bring the other end together with the end you are holding between your palm and thumb. You now have a "rope bracelet" wrapped around your hand. Rub the seams together on the counter to seal them, then take off the bracelet, which should look a lot like a bagel, hopefully. Stretch it out so you have a large 2.5 inch hole. It looks big, but it will shrink or even disappear as the dough rises during boiling and baking. The hole needs to be big looking compared to a normal bagel.

Place the bagels on parchment dusted with semolina flour on a sheet. Cover with saran or foil or place the whole sheet in an extra large food storage bag (XL Ziploc is what I'm thinking here). The idea is to lock in moisture to avoid any dry skin forming yet allow room for some slight expansion as they puff up. Place the sheets in the refrigerator to retard overnight.

Boiling

Bring 5 quarts of water and 1 tablespoon of baking soda in a good sized stock pot to a boil.  Place a bagel in the pot and make sure it floats to the top. If so, you can do 4-6 bagels at one time. They should only be in the water for about 20 seconds. Push them under periodically with a wooden spoon, so the tops are submerged for a few seconds. In my case, I never managed to get the bagels out before about 30 seconds were up, but they came out fine. If the test bagel won't float, lift it out with a slotted spoon, and gently pat it dry and allow the bagels you have removed from the refrigerator (I did 6 of them at a time) to sit at room temperature for about 20 minutes and try again. In my case, they floated immediately out of the refrigerator, probably because I was a little slow getting the dough formed and shaped the previous night. I took the sheets out one at a time, so I could keep the bagels from getting too warm, since I was only doing 6 at a time.

Dip in Seeds

Make plates of seed beds. I made three seed beds. One was 2 parts caraway seed, 1 part anise seed, and a pinch of salt. Another was 2 parts dill seed, 1 part fennel seed, and a pinch of salt. The last was poppy seed and a pinch of salt. I also made salt bagels, but those were done by just sprinkling a little kosher salt on some of them with my fingers.

Right after the bagels are removed from the boiling water with a slotted spoon, place them on a rack to cool for a few seconds. After they have cooled of slightly and dried enough not to ruin the seed bed with too much wetness, pick one up and place it round side down (the tops down), and gently press them into the seed bed. Pick them up and place them right side up on a sheet lined with parchment paper and dusted lightly with semolina flour or coarse corn meal.

Baking

Preheat the oven to about 400F. No preheat may work, but I'm not sure. It seems easy, from my limited experience, for them to rise too much. The result will be an open bread-like crumb, instead of the very chewy, more dense crumb expected in a bagel. So, I didn't risk a no-preheat strategy in this case.

If you have a stone, you can transfer the parchment paper on a peel to the stone and bake directly on the stone. I baked them for about 20 minutes at 400F. You can also bake them on the sheet.

Cool

Allow the bagels to cool.

Results

The bagels were chewy and delicious. The crumb was more open than I wanted. The reasons for the open crumb were probably two things: 1) I delayed too long in the mixing, shaping, and covering stage the night before. 2) I made a mental error during the mixing and left out about 78 grams of flour from the recipe. The higher hydration contributed to a slightly less dense crumb, I believe. The recipe amounts are adjusted to reflect what I think are the correct amounts for the flour choices above. The important thing is to get a very firm dough and not to let the dough or the bagels rise too much during the various stages leading up to baking.

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