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Submitted by Anonymous on August 16, 2010 - 1:40pm Izzy's New York Rye and Bwraith's Sourdough BagelsMore 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. The shine comes from an application of cornstarch-water: boil 1 cup of water in small sauce pan, add 1/2 teaspoon cornstarch, dissolve, bring to boil, remove loaves from oven, apply immediately with pastry brush, but not too much, else the crust will become soggy. The application should be very quick, the loaves still steaming. And... ....a dozen or so sourdough bagels from Bwraith's 'Sourdough Bagels Revisited'
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Apologies for the poor video
Apologies for the poor video camera. It's ancient.
Charnushka
= Nigella sativa, the seed with WAY too many names (some of them quite stupid, IMHO) Just posting this for everyone's information...
I hadn't heard this name before, but I like it! "Charnushka"
I went to an Indian grocery and tried three different names for it...he shrugged at the Indian names. When I said that people also called it "black cumin", he moved his hand a few centimeters and said, "Black cumin? Right here, sir!"
Best,
copyu
Charnushka
That's what it says on the bag too:
Nigella sativa. The tiny, black, smoky flavored seeds found atop Jewish rye bread in New York, also a major addition to Salvic sausages. Used in Armenia, Lebanon, Israel, and parts of India. Charnushka is used heavily in garam masala.
Charnushka has many names: Also referred to as Kalonji, Russian or black caraway. Sometimes Charnushka is confused in translation with black cumin, which is a very different spice.
wwiiggggiinnss, that looks great!
Really nice job, there. It made me hungry. Thanks for the link.
I've never made bagels before, but my first ones are going to be sourdough for sure!
Thank you very much,
copyu
Bagels
Thanks!
Bagels are one of those breads that, after making it, you ask yourself: Why'd I wait so long to make these? They're so simple!
I started with Jeffery Hamelman's recipe, which has all the technical details, and then tried others like Bwraith's. His is missing a fermentation step that, I think, would cause making them to fail (if I didn't know it was missing).
Not my favorite bagel...
...but still good.
His recipe calls for 186g of KA First Clear or a substitute of whole wheat, rye, etc.
I used 93 whole wheat/93 light rye.
I think it's a good, but not a great, bagel.