The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bagels

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JMonkey's picture
JMonkey



Well, thanks to Mountaindog, Tomsbread, Jane and, I'm sure, many others. I finally succeeded in baking a Desem bread at 85% hydration. The key really was folding and gentle, but firm, shaping. I folded three times during the bulk fermentation, preshaped and then did a final shape. It paid off -- the only flatbread I baked this weekend was a pizza.

I was also very pleased with the flavor of this Desem. Slightly tangy with a rich wheaty flavor that seemed as if it'd been baked with butter, though there was nothing but flour, starter, water and salt. The crust was crisp; the crumb was moist and chewy. Truly, a magnificent bread -- thanks folks! This doubter has been converted.

I also baked bagels Saturday morning (recipe is here). Just like Breadnerd says, bagels are a perfect bread to bake in the morning -- so quick (well, relatively speaking) and so tasty.

JMonkey's picture

Whole wheat sourdough bagels

April 16, 2007 - 7:57pm -- JMonkey



The best bagels I've ever had were not from New York or New Jersey, or even Philadelphia. They came from a tiny bagel shop in Winston-Salem, NC. I'm not even sure what it's name was; we just called it, "The Bagel Place."

There's no doubt, though, they made the "real thing". Beautifully chewy water bagels with the traditional toppings: plain, poppy seed, garlic, onion, sesame -- and, of course, all the newfangled kinds as well: cinnamon raisin, asiago cheese, chocolate chip, tobacco.

breadnerd's picture
breadnerd

I love getting up early on sundays with a good excuse to bake. Today we have family passing through town, and they'll be on the road a bit so I wanted to make them some portable snacks.

 

BBA Bagels, with oh about 50% wheat flour. I love this recipe because you can leave them in the fridge until you've got everything set up for baking, and because you can have hot bagels first thing in the morning without a lot of effort. I made a few toppings--poppyseed, salt, "everything" (with fresh onion and garlic tossed in olive oil, mixed with the previous toppings).

 

ready to go:

 

 

Boiling:

 

Out of the oven:

 

I also made a scones: Cranberry orange, and oatmeal date. It smells rather good in here!

 

jonty's picture
jonty

Hi to all at this great website

My name is Jonty, and I am a college student too enamored with baking to waste time on my first ever blog on some other topic (ie: indie music, saving the world, angsty stuff).

To introduce myself to anyone who will read this (even if it is only ever me), I got into bread baking (I've been doing other types of baking with chemical leaveners for a while) from watching/reading a great anime/manga called Yakitate! Japan (of which I've found a couple of mentions on this site). I was inspired and eventually decided to give yeasted breads a try.

The first bread I ever tried was actually Erithid's Microwave Bread recipe that was inspired from Yakitate, and it turned out nicely (I'm still planning on trying to give it some filling in the future).

Then, I made the leap and made the Lesson 2 Bread, skipping Lesson 1 because I wanted a sandwich bread (of course, I ended up just eating the bread and not making any sandwiches. Such is life).

After, I made an even bigger jump and decided to try Bagels, using some freshly-bought KA Bread Flour. I made only a half-batch because of my tiny little cookie sheet. I ended up with three pretty good cinnamon-brown sugar bagels (though I think they could have used a bit more of each flavor addition) and three okay garlic-sesame bagels (I now know that bagels should probably be topped with already roasted garlic and not raw after having consumed a couple of fairly sour bagels). This will definitely be in my future again.

Presently, I have taken an even bigger leap to Floyd's ciabatta; it is now sitting on my kitchen counter on its final rise. I realize now that I may have had a little too much confidence as my dough ended up a bit lumpy (I think my autolyse was too dry). Also, I let my poolish sit for quite a while (something like 10-12 hours) because I got bored yesterday afternoon and decided to just make it. I'm not sure if letting a poolish ferment for that long is good or bad, but my dough kind of smells uncomfortably sour. We shall see, I suppose.

Future plans? I definitely want to give Pain Aux Raisins and Cream Cheese Snails a try, as well as Cranberry-Chocolate Sweet Buns, and Steamed Buns. Maybe I'll even try a challah or (gasp) my own sourdough starter? Well, sourdough is perhaps a bit far away from my reach, but I plan on being a diligent student for a while.

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