Sourdough Pumpkin Cornmeal Bagel with Cranberries - baking and moving
Sending this to Yeastspotting.
I have been baking more, not less, even with all the craziness of a cross country move. The reason is simple: we are driving to Seattle, must use up perishable ingredients. However, time is tight, so I haven't had a chance to post all my baking, trying to catch up here.
Got a big can of pumpkin puree open, so here's a batch of sourdough bagel based one lumos's formula a while ago. I used pumpkin puree as part of liquid, and cornmeal instead of ww, some cranbrrries thrown in for flavor and texture. Very yummy.
The original formula is here, and my modification:
1)120g of cornmeal for that 120g of wholemeal flour in final dough
2)240g of pumpkin puree + 90g of water to replace the water in final dough
3)240g of cranberries mixed in at the final stage of kneading
Still used lye to boil them, hence the great color. See here and here for more details about my lye bagels. Cornmeal gives a nice texture, while pumkin lends a great golden color. Chewy and sweet and delicious.