The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Homemade Bread Day 2016 – Sprouted 8 Grain Bagels

dabrownman's picture
dabrownman

Homemade Bread Day 2016 – Sprouted 8 Grain Bagels

Lucy wanted to make fruit cake so bad she could taste it and then Danni ruined her party.  Poor thing! She feels so sorry for herself.  What did she do to deserve this pain and misery?  After crying for a whole day and not being able to face the world, she finally came out of her pantry to say that it would be bagels instead.

It has been a while since we made bagels so she had to think long and a-hard about what kind to make.  Sourdough and sprouts – yes.  Bran levain and a low hydration dough.  Bread flour – no high gluten flour. No barley malt syrup either, since we worry about diabetes, but she did add in some red rye malt to spike the color and the taste.  No NMNF starter either, but Lucy did use a new, 1 week retarded wheat one instead.

The 8 sprouted grains were red and white wheat, barley, spelt, rye, oat, Kamut and buckwheat.  These sprouted grains made up 34% of the flour.  The bran was sifted off the sprouted grain, home milled flour and used for the 1st of the 2 stage, 100% hydration, levain build and the 2nd stage was some fo the the high extraction sprouted flour that remained.

Deflation nation.

This levain was very active.  The first stage was 3 hours and the 2nd one 4 where it easily doubled.   The levain utilized 12% prefermented flour.  There was no autolyse of the dough flour for the first time in about forever.  We just mixed the 2% salt, 3% red rye malt, levain, dough flour and dough water to bring the whole mix up to 60% hydration-  Higher hydration than usual for bagels but not bad for a 34% whole grain bagel that need a bit more water.

We kneaded the old way by hand for about 6 minutes until the dough was mixed and fairly smooth. We let the dough rest for 30 minutes and then did about 15 seconds more kneading followed by 2 hours of rest.  The dough had nearly risen 50% when we knocked it back divided it into (6) 115 g balls.  These were then made into ropes and left to rest 10 minutes.

We then made the roped a bit bigger so that they were long enough to form bagels over the knuckles.   Once they were formed they were placed on parchment paper on a baking tray, bagged in a trach can liner and placed into the fridge for a 10 hour retard.  We usually retard our SD bagels for 18 hours but the levain was so active we cut it short.

 

I's nio all bagels - how about a lunch of herb SFSD, dipping sauce cheeses and a smoked rib?

To compensate for less retard time, we let the bagels warm up in the counter for 30 minutes before starting the preheat of the oven to 500 F.  Once the oven was at temperature we started he boiling process where the water had Barley Mat syrup and baking soda in it.  We boiled for 30 seconds a side, then a quick dry on a kitchen towel and then into the mix of sesame and white poppy seeds which are beige and darker in color than the sesame seeds.

The first salad of the winter using home grown arugula, red / green lettuce and spinach.  Cherry tomatoes aren't ready yet but we will have them by Thanksgiving

I'm always amazed at how deflating the boiling process is and how well they recover in the heat of the oven.  We placed the seeded bagels back onto the parchment on the baking sheet and then slid the whole shebang onto the bottom of the two stones.  Before closing the oven door, we tossed 2 cups of water into the large, preheated lava rock pan for 8 minutes of steam as we turned the oven down to 450 F.

After 8 minutes, we took the steam out, the bagels had recovered their height by that time and we turned the oven down to 425 Convection to finish baking.  Once deemed done, they were removed to the cooling rack.  They looked fairly brown but no blisters like normal for some reason.

Safeway has pork ribs in sale till next Wednesday - buy 1 and get 3 free - which works ou to $1.99 a pound.  Time to stock up!

We will have to wait for the crumb shot but I would guess they are our usual open but still a bit dense bagel crumb we shoot for.  Yes, the crumb is soft, moist and open for a bagel.  Have to wait on the taste till tomorrow.  Happy Homemade Bread Baking Day.

Formula

12% pre-fermented flour, 100% hydration bran levain using 27 g of wheat SD starter.   First stage is 8 grain sprouted bran and 2nd stage is high extraction sprouted 8 grain – 7 hours total for the levain build.

34% sprouted 8 grain

66% Albertson's bread flour

3% red rye malt

60% overall hydration

The prfect chaser for any election - a prickly pear margarita!

Comments

Danni3ll3's picture
Danni3ll3

And yours look fabulous!! Great substitution for fruitcake. Tell Lucy that I am sorry I ruined her surprise. 

dabrownman's picture
dabrownman

but she wants to get it done pretty soon since it takes a few weeks to mature properly:-)

Glad you liked the bagels - we night too once we taste them tomorrow for breakfast.  They have promise.  Happy baking Danni

Filomatic's picture
Filomatic

Such an amazing process.  How similar is the taste of these to a good quality bagel shop bagel?

dabrownman's picture
dabrownman

so they don't taste like yeast bagels that you would find in a shop that wouldn't be sproued or maybe not even multigrain. It is like comparing sprouted SFSD with yeast white bread.  My wife and daughter aren't fond of SD so they would prefer Einstein's but I think Einstein's is not nearly as good .....at all.  So it depends on the person.  You being from SF you would ike the SD ones better I am pretty sure.

Happy baking Filomatic

Filomatic's picture
Filomatic

I believe Einstein's is the same company as Noah's here, and they are round bread, not bagels. At any rate, whatever resemblance yours have to real bagels, they look and must taste fantastic. 

dabrownman's picture
dabrownman

made before commercial yeast took over from barm in the late 1800's.  Crunchy on the outside and chewy on th inside - just the way we like them.  I call Einstein's cake bagels and hey are nothing but yeast bread but that is what most people like for sure.

Filomatic's picture
Filomatic

Sounds ideal. My favorite were H&H in NY, and they were crunchy outside, chewy inside. Sadly they closed.

rushyama's picture
rushyama

Beautiful bagels! Love the heavily seeded tops!

dabrownman's picture
dabrownman

I prefer everything topped bagels but culdn't find some of the toppings and forgot the kosher salt:-)

Happy baking rushyama

Ru007's picture
Ru007

They look wonderful. I'm sure they'd be delicious toasted with some cream cheese.

The whole boiling then baking thing really fascinates me.

I also need to get a fruit cake baked soon. 

Happy baking :)

dabrownman's picture
dabrownman

to bake and then thousands of variaions on them:-)  Sourdough 1849 Gold Rush Fruit Cake has to be next for sure.

The bagels were good toasted with cream cheese this morning.  Have to put some lox on them tomorrow!  

Happy baking Ru

Isand66's picture
Isand66

I thought for sure Lucy was going to make square and triangular shaped Bagels!  For boring old bagels, these do look pretty dared good and tasty though :).  Love that sneaky little rib that made an appearance with your cheese and bread.

These must taste amazing and are sure a worthy entry for Bread Day.

Sadly I have not had time to bake anything this week since I was crazy busy at work getting ready for my annual pilgrimage down South to NC.

Happy Baking and give Lucy a nice belly rub from her East Coast buddies.               

dabrownman's picture
dabrownman

for sure!  Maybe a dog biscuit shaped one too!  They have ribs in sale again this week buy 1 and get 3 free so we will be stocking up on Tuesday.  We are doing Christmas at our house this year and everyone wants smoked ribs, chicken and salmon.  Everyone loves smoked meats it seems - it goes with anything and the first to disappear.

Living on a near deserted island like you and gang does, you would like these little gems.  Enjoy Thanksgiving in North Carolina.  They have weird mustard and vinegar BBQ in the Carolinas and odd slaw too.  Makes for a unique pulled pork sandwich though and worth finding one.

Happy baking Ian

alfanso's picture
alfanso

Now it's 8 grains, and way less painful, thank goodness.  Lovely looking bagels.  

Varda and Joan at Bread Obsession make the Hamelman version of bagels, although they use a substitute ingredient in the process which I am bound by honor to not reveal.  Since my stint there in June, my better half has asked that I try my hand at them.  Now that I have the book (and after some minor nuisance and headache over a poster who misinterpreted my inquisitiveness), I have a bit more impetus thanks to you.

When I lived in Portland and made my way to Noah's Bagels on a regular voyage to the hinterlands of Beaverton, my favorite was a whole wheat sesame toasted dark with reduced fat cream cheese and a cup of French Roast.

Kudos, or is it crudos?

Writing this as I listen to Billy Strayhorn's Lush Life, which touches me to my soul, alan

dabrownman's picture
dabrownman

on every post at leasst twice.  Lucy is fast at typing with her 8 paws but her spelling and grammer can get a bit odd ...like Billy Strayhorn.  I turned Billy on while was typing this and my wife said 'turn that crap off....or kill yourself'.  Much to her chagrin, I turned off Lush Life.

I am more of a SD bagel Bonker or combo ones with YW.  What ever bagel Varda makes has to be better than any other you can get within 50 miles of her bakery.

Glad you liked these.  I'm putting one in the stuffing today for Thanksgiving which we're are doing today instead of Thursday,  Got the pumpkin pie in the oven already.

Happy baking Alan.

PalwithnoovenP's picture
PalwithnoovenP

Better than any bagel you can buy in a shop! Love the rustic look. Is it necessary to have some alkali in the boiling water? If so, what is the alkali of choice for authentic bagels?

Thanks for this great celebration! Happy Homemade Bread Day!

dabrownman's picture
dabrownman

pretzels but. it is suce a dangerous, caustic and explosive kitchen ingredient my wife won't let it in the house:-)  You wold like these bagels Job.  They taste better than they look for sure.  The Homemade Bread Challenge was quite a success with lots of great entries! 

Happy baking Job