Bagels and Cinn./Cranberry bread...
Here are some photos of this weekends bake.
I started off with a sponge being made on Friday night for the cranberry bread. I used a recipe for Pain Rustique bread with modifications made to it for my purposes. On Saturday I mixed up the the final dough and let it set while I made a couple bagel sponges
Mixed up Cranberry bread dough.
Dough and bagel sponges
Finished cranberry bread
Now the top bagel is one of a batch that I let set in the fridge for 8 hours after shaping. The Sea Salt bagel on the bottom is from a batch I boiled and baked 20 minutes after shaping. You can see how the seams go away after setting in the fridge. Also the color difference in the Sea Salt one is due to an egg wash being put on the bagel with salt. I have found this works the best for me so I dont have the salt absorbed into the bagel during baking. The plain bagels have no egg wash.
I dont mind the seams too much, especially when I am out of fresh bagels...
Here is the photo of the pickled garlic, from Saturdays pickling fiasco..