XXVII – Seeded Sourdough Bagels
….Gosh, been really busy last few weeks and haven’t been able to post or blog for at all. A few people gave me PM/email messages, concerned about my absence (Thank you! :)), so thought I’d better re-appear once before Christmas just to prove I’m still alive and baking!
So, here’s my last blog in 2011…..Seeded sourdough bagels.
The formula is very similar to my regular basic sourdough WW bagels [1] that I blogged about which seems like zillion years ago, only with added seeds and reduced WW. The procedure is exactly the same, except for spread & fold method, introduced by Eric [2], instead of kneading, which is so easy and works like a magic, especially for seeded dough = no need to chase around escaped seeds during kneading! (Thank you, Eric!)
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★Please note that I've been making this without added yeast as in original recipe lately. It needs longer fermentaion, obviously, and the crumb is somewhat denser, but choice is yours! :) ★
Sourdough bagels with Mixed Seeds
Levain …. Fed twice during 24 hr period before use with 120g high-gluten flour (see below) and 80g water (1st feed = 40g flour + 25g water, 2nd feed = 80g flour + 55g water)
Main Dough
High-Gluten Flour 470g (I use Watirose’s Canadian Very Strong White Flour [3])
WW bread flour 100g
Mixed Seeds 110g [4]
Non-diastatic malt powder 12g
Sugar 14g
Skimmed milk powder 2~3 tbls
Wheatgerm 1~2 tbls
Instant active dry yeast 1/4 tsp optional (see Note above)
Salt 12g
Water 320g
Mix all the ingredients, leave for 30 mins. ‘Spread & fold’ a la Eric-style (the link above) 3 times every 30~40 minutes. Pre-shape → shape and place them on baking sheets (six per sheet), cover and cold retard in the fridge for 12 – 18 hrs to develop flavour.
Just FYAI, this is how I proof and boil bagel. (Note : those pictures are of the other batch of sourdough WW bagels with reduced WW which I baked during my absence, before seeded ones, but haven’t been managed to blog due to lack of time….)
A bit difficult to see, but I place thin strips of reusable baking sheet and sprinkle semolina under bagels…..
……which makew picking up fragile, proofed dough and putting them into boiling water gently so much easier.
A large, deep roasting pan is my trusted friend for boiling bagels, six at a time, which is ideal for my routine of baking 12 bagels at a time…..boil first six, 1 min a side → fish them out to drain on a tea towel while I put next six into the boiling water → load the first six into the oven → fish the second batch out, drain and into the oven. Switch the fan on for even temperature.
Bake for 18 – 20 minutes @ 200C. (Take the first batch out after 18 – 20 minutes, move the second batch to the higher shelf, switch off the fan and bake another 2 minutes or so.)
…..and this is how they come out. (the photos miraculously change to those of seeded bagels! :p)
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Thank you so much for all your wonderful bready info, advices, help and friendship in 2011 and
Very best wishes for merry Christmas and happy baking in 2012, too!