The Fresh Loaf

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Everything And Then Some SD Raisin Rye Bagels

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andychrist's picture
andychrist

Everything And Then Some SD Raisin Rye Bagels

With Caraway, Fennel, Sesame, Poppy, Onion, Garlic, Dill, and Pickling Spice. Plus Powdered Buttermilk & Toasted Wheat Germ in an Apple, Beet & Grapefruit Levain.

Molasses, Honey, VWG + DMP too of course.

Please tell me if I've left anything out.

(No, I didn't forget the salt.)

trailrunner's picture
trailrunner

What do you mean when you say apple/beet/grapefruit ?  Are you making yeast water from these ingredients ? If so what method and amounts ? I use my AYW all the time , I just posted a bread. I use it in the levain. Would love to branch out. Thanks. Your bagels look yum !  c

andychrist's picture
andychrist

on your Semolina/Spelt bread, Caroline! Got to try that next time I bake a loaf. Seems you use a lot of the same ingredients as I do for companion recipes: pineapple, raisins and coriander (for my red cabbage and carrot slaw as well as basmati rice dishes).  And almond I include in most all my pastries.

Here is kinda how I made the levain for my bagels:

Suspended the peeled, cored and cubed Apple/Beet medley in just enough fresh pressed grapefruit juice (not pictured) to purée in a blender (white capped vessel, lower right). Seeded with my rye starter (green lidded jar, upper right) and thinned with a splash of raisin yeast water (canning jar, bottom) to produce an explosively magenta rye levain (yellow lidded bottle, bottom left). So the fruit and vegetable purée helped feed the yeast, adding nutrition and body to the finished product. Dunno whether the beet influenced the flavor; more like the bagels cleverly disguised the beet, what with all the other aromatic ingredients I incorporated.

Incidentally, I mixed the dough with all but the golden raisins in a Braun K-1000, and baked the rings in the Reco Bagel Baker (Romertopf). In the reverse of the way you schedule your bake, Caroline, I form my [low hydration] bagels ASAP out of the mixer, while the dough is still warm and pliable. Then refrigerate half a day before the final proof; this way they hold their shape all the way through the boiling water bath. The semi toroidal Romertopfs also guarantee round bottoms; know it's cheating but I just can't help myself!

 

 

 

 

trailrunner's picture
trailrunner

I am going to branch out and apply some of what you have done to make a more interesting levain from fruit/vegetables !  Yours looks great. We love Indian Curry. I make my own spice blends and enjoy creating new flavors. 

The bread with the sprouted spelt and semolina is fantastic. One of the best yet. I do make my bagels and shape them immediately and rise and then retard so similar to your technique. I use the formula from Wild Yeast Blog if you get a chance to look at her page. Susan has great recipes. c

dabrownman's picture
dabrownman

sink in them.  Like Ian, you need to stay out of the auto parts stores:-)  So how much YW is in the mix?  So what do they look like on the inside?  The only way I can keep the beet color from fading while baking is to leave big mooshed up chunks in the mix    i wish I could set the color before baking though?  What a fine process and those bagel forms are great round bottoms

Well dine and happy baking

andychrist's picture
andychrist

Yes, it was the Wild Yeast Blog that got me hooked both on SD culture and on this site, Caroline. Used the Organic Rye + Pineapple Juice method and it worked like a charm. Only mixed about a tablespoon together on the first day, doubled every day thereafter and had a viable, full bodied starter at the end of a week with absolutely no discards.  :)

When I do these bagels, I take my rye starter from the fridge, stir in water still cold from the tap so that the mixture fizzes, then spoon in more organic rye until it reaches the consistency of stiff batter. Remove half and leave on counter until double in volume, while original starter goes back to the fridge. Into this I throw about a pint of the Apple/Beet purée and around a cup and a half of Hodgson's Rye, plus all the seasonings minus salt. Thin it out with just a couple of ounces of YW, the activity of which I have no idea. Really just needed to hydrate the levain a bit more than I could with the purée, in order to reach a smooth consistency. Once the levain itself has doubled, I throw it in the mixer with molasses and honey, then gradually incorporate the rest of the dry ingredients (BF,  VWG, Powdered Buttermilk) and knead the crap out of the whole mess. Don't have an exact recipe from which to start but kinda put everything together on the fly, so I never measure ingredients too precisely but rather rely on experience and feel to end up with a workable dough. Likewise, once the goods are in the oven, I guesstimate doneness based on the aroma wafting forth. Every so often, something vaguely edible emerges. But not too often.  ;-)

 

Toasted with Butter.  (Crumb and Profile for da Brownie.)