The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fun Weekend Bakes

davidg618's picture
davidg618

Fun Weekend Bakes

Saturday evening's dessert: Peach Upside Down Cake. (I had my piece sprinkled with a few drops of Amaretto.)

and Sunday morning's bagels. (Ciril Hitz Baking Artisan Bread, CHEWY Bagel formula converted to natural levain.)

David G

Comments

isand66's picture
isand66

David those both look amazing.

could you post your formula for your SD bagels?  Curious to see how it compares to the one I have used.

thanks

Ian

davidg618's picture
davidg618

The formula ended up below Linda's post, even though I'd written it as a reply to you.

D G.

linder's picture
linder

Wow, love the peach upside down cake - bet it was yummy with some amaretto too. 

The sourdough bagels are picture perfect!  Looks like we're on a bagel quest here on TFL.

Nice baking as always -

Linda

davidg618's picture
davidg618

Preferment Wt. (KA Bread Flour)

240

8.5

Baker’s %

Hydration%

100

100.0

 

 

 

 

 

Targets:

gm.

oz.

 

Dough Wt.

1350

47.6

 

Hydration%

58

58.0

 

Total Flour Wt.

844

29.8

100

Total Liquid Wt.

489

17.3

58

 

 

 

 

Flours & Grains

gm.

oz.

 

Starter

120

4.2

14

 

 

 

 

 

 

 

 

High Gluten:

KA Sir Lancelot

422

14.9

50

Bread Flour: KA Bread Flour

302

10.7

36

Total Flour Wt.

844

29.8

100

 

 

 

 

 

 

 

 

Fluids (oz.)

gm.

oz.

 

H2O Starter

120

4.2

 

H20

369

13.0

 

 

 

 

 

 

 

 

 

 

 

 

 

Hydration %

58

57.9

58

 

 

 

 

Total Dough Wt

1358*

47.6

 

 

 

 

 

Additives

gm.

oz.

 

Diastatic Malt

8

0.3

.95

Salt

17

 

0.6

2.0

 Notes:

1. Diastatic Malt weight not included in target dough weight; included in final dough weight.

2. This combination of 50/50 bread/high gluten flour yields very chewy bagels. If you like them slightly less chewy use 100% Bread Flour.

3. I still haven't updated my original formula spreadsheet to the recommended BBGA format, but it contains all you need to make bagels.

Suggested directions:

Make your ripe levain in whatever way usual for you.

Hitz doesn't direct any autolyse period. I followed his guidelines, but will likely add a short rest next time: ~30 mins.

Mix all ingredients on low speed for four minutes, then on second speed for four minutes. (I use a KitchenAid 600; it developed the dough nicely) I think this is important because there is no bulk ferment period in Hitz' procedures.

Line two half-sheet baking pans with parchment paper. I guess you could use Silpat pads; I chose not to.

Immediately following mixing, divide dough into 12 even portions. Shape into bagels. Place on lined baking pans, and place inside large plastic bags, or whatever you normally use to cover loaded sheet pans. Place in refrigerator over night.

Hitz' commercial yeast version, apparently proofs during the overnight retard, mine didn't. It took them two-and-a-half hours to crawl up to room temperature (70°F) and proof, sufficiently to immediately float (Hitz' expectation) when placed in a boiling honey, malt syrup, or corn syrup solution.  I make a point of this because I normally bulk ferment sourdoughs overnight in my wine cooler (54°F). Their dough doubles in volume in fifteen hours. I considered proofing the shaped bagels in the wine cooler also, but decided to follow Hitz' to the letter, and put them in the fridge.  Next time, using the same percentage of levain, I'll proof them overnight in the wine cooler.

I like the overnight proof because, of all the boiling strategies I've tried I like Hitz' best.

Properly proofed, the shaped dough will immediately float in the boiling bath. Do one side for 10 or 15 seconds, flip the bagel over an do the other side for another 10 to 15 seconds. Remove, and place on a draining stand for 30 sec. to 1 minute. Then place topside down into whatever seeds, herbs, onions, etc. you are topping with. Then replace them on the lined pans.

Bake at 420°F for 20 mins. or until you get the color you want. (400°F for a convection oven.)

This is the first time I've made bagels with natural levain, and I'm very pleased with the flavor.

Regards,

David G

 

 

isand66's picture
isand66

Thanks David.

I will give your version a try next time I make some bagels.

Regards,
Ian

Janetcook's picture
Janetcook

Hi David,

Looks like your baking is off and running!  Nice looking desert and bagels :-)

Take Care,

Janet

dabrownman's picture
dabrownman

down cake so your peach one is a natural once peached come in season in June.  Love the bagels tooand am with you in that SD bagels require at least 1 hour of ferment on the counter after shaping and before going into the fridge if you want them to float right out of the fridge in the morning and a pinch of yeast doesn't hurt either :-)

Nice baking David!