The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This weekend's baking: Bagels & SJSD 8-14-2011

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dmsnyder's picture
dmsnyder

This weekend's baking: Bagels & SJSD 8-14-2011

We have my sister and brother-in-law and my younger son's two daughters staying with us this week. This morning, we had a traditional Sunday brunch with bagels, smoked salmon, farmers' chop suey and sourcream coffee cake. My neighborhood bread tasters joined us.

The bagels were made with the Krakow Bagel formula I tested last Summer for Inside the Jewish Bakery. The bagels are supposed to be twisted, but I shaped them in the more usual manner. They are very chewy with a crisp crust and delicious flavor. They received rave reviews. If you want the formula, you will have to buy Stan and Norm's book when it's released in the next few weeks.

I also baked a couple loaves of my San Joaquin Sourdough to have with our dinner of proscuito and melon and fettucine with ragu.

I loved five year old Naomi's comment on the bloom as I took the loaves out of the oven: "Ooooo .... They got so big, they broke!"

Hope you all are having as much fun this weekend as I am!

David

Comments

dwcoleman's picture
dwcoleman

The Krakow formula was posted in the forums I believe with Stans permission.  It can also be found on a newspaper website.

Syd's picture
Syd

"Ooooo .... They got so big, they broke!"

Priceless comment!  Lovely baking, David.

Syd

breadsong's picture
breadsong

Hello David,
You know I mean that in the nicest possible way! :^)
I see you've been hard at work, and what beautiful baking...and enticement to buy Mr. Ginsberg's book!
:^) from breadsong

arlo's picture
arlo

More reasons to buy that book.

Was this SJSD made with a firm or wet sourdough this time around? I've noticed a few of your older recipes call for a firm levain while later on a higher hydrated levain. I am just curious, the loaves look great though!

 

Thanks David!

dmsnyder's picture
dmsnyder

These days I make the SJSD with a 100% hydration levain. The levain is fed with a 70:20:10 mix of AP:WW:Whole rye flours.

David

PMcCool's picture
PMcCool

not to mention some pretty breads, too!  What might a farmer's chop suey contain?

Paul

dmsnyder's picture
dmsnyder

This is a salad of sliced radishes, cucumber and scallions that is mixed with cottage cheese and sour cream. It's a traditional accompaniment to lox and bagels.

David

Elagins's picture
Elagins

back in the day, when my grandparents ate that, they called it smetenehs. it was a standard at our house. nice to know the tradition's still alive.

beautiful bagels, btw.  i'm baking 3 dozen tomorrow as props for a TV show that doesn't want its name mentioned, but takes place at a Madison Ave. ad agency in the 1960s.

Stan Ginsberg
www.nybakers. com

GSnyde's picture
GSnyde

Wish I coulda been there, David.  Sounds yummy!

Glenn

ehanner's picture
ehanner

Great looking breads David. Never heard of the Farmers Chop Suey but it sounds delicious.

Eric