The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bencheng's picture

My first sourdough bagels

May 11, 2011 - 2:10am -- bencheng

I have made a sourdough starter and my first project is sourdough bagels.

I have been using "Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home" formula to make bagels and I quite like it. so I decide to adapt the formula.

Ingredients:

Leaven

  • 1 tablespoon of my sourdough starter.
  • 125g water
  • 125g Strong bread flour

Main dough

tssaweber's picture
tssaweber

Heading up north for some turkey and mushroom (morels) hunting. The only thing my family asked before they let me go was: Make sure we have enough bagels and multi-grain rolls! I believe I complied with this weekend's bake:

Happy baking!

Thomas

strick's picture

My First Shot at Bagels

January 26, 2011 - 9:25am -- strick
Forums: 

This is my first post on Fresh Loaf, but I have been reading posts for months now. This is my first try at Bagels and I consider it about 50% success. They look better than they taste. Not to say they taste bad, just not "bagelly".They actually taste a whole lot like my soft pretzels...sorta. They are 100% bread flour which I was not too happy to do, but I usually follow recipes very closely the first time around and then modify. I like whole wheat bagels the best so that is coming next.

Ryan Sandler's picture
Ryan Sandler

This is a three bake weekend for me, and I thought I'd offer this shot of the midpoint of it all.


From right to left: Poolish Baguettes, fresh out of the oven.  A bag of sourdough bagels (the BBA formula), baked this morning for breakfast.  And a batch of dough for Vermont Sourdough with Increased Whole Grain, currently in the bulk fermentation stage to be baked tomorrow.


Anonymous's picture

Izzy's New York Rye and Bwraith's Sourdough Bagels

August 16, 2010 - 1:40pm -- Anonymous (not verified)
Forums: 

More fun this morning with...


...two 2-lb. loaves of 'Izzy's New York Rye' from Nancy Silverton's 'The Breads of the La Brea Bakery', the same rye I ruined last weekend by over-proofing.


The bottom crusts have the traditional cornmeal crust.


The loaves contain lots of caraway and Charnushka seeds. 

jennyloh's picture

Need Help - Diastatic Malt Powder - Replacement?

April 27, 2010 - 6:10am -- jennyloh
Forums: 

I'd like to attempt the Jeffrey Hamelman's bagels which Lindy did a great job a few weeks ago.  However, I can't seem to find diastatic malt powder in the supermarket here (in China) :(.


I'd really love to do the bagels,  can anyone suggest an alternative that I can use? or if I exclude it,  will it make a difference?


Jenny

jseeds's picture

Substituting malt powder for syrup

February 21, 2010 - 7:23am -- jseeds
Forums: 

First post, but I've been reading here a while (with awe).  I've wanted to bake bread for 20 (30?) years but was too intimidated.  Last weekend, I finally tried the "Loaf for Learning" from Laurel's Kitchen (Whole Grain) Bread Book and it was fabulously successful!  Next project:  whole wheat everything bagels.


 

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