The Lazy Loafer has retired!
Hi all. Sorry it's been so long since I was active on the site. After our big trip to Australia and New Zealand last autumn, then Christmas, we decided to sell our house. It took a while to get it ready to sell, and part of that 'getting ready' was storing all my bread-baking equipment away out of sight, and not baking for customers anymore. The house is still on the market so I'm just baking for the family now. The bagels shown here are a modified version of Peter Reinhart's bagels from "artisan bread every day", with the addition of some whole wheat flour and sunflower & sesame seeds. I find it's easier to control the ferment and proof if I refrigerate the bulk ferment, then shape them the next morning. They proof fairly quickly so make sure you've got the water simmering and the oven pre-heated in time!
Anyway, good wishes to everyone here and I do have a peek now and then to see what everyone is doing!