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This last batch of the NYT bread has worked out wonderfully for me. Kitchen temp a brisk 26C.

I used 3 cups AP flour and 1 cup WW.

1 1/4 tsp salt

1/4 tsp yeast

1 7/8 cups of room temp water.

Mixed as per the video,then into oiled bowl and covered with plastic and refrigerated 24 hours. 

Removed from fridge and brought to room temp for three hours.  

Folded twice at 1.5 hour intervals., after the above 3 hour climatizing.

Well I tried the Bagel recipe, and they flopped. Big time. :(

I use spelt flour so I already know that it alters the breads texture.

I think the dough was too wet. The recipe said that the dough will be stiff, but mine was wetter than normal dough. The bagels also didnt cook well.  Even after they had cooled they were very moist and even uncooked in some places. :(  Thats what makes me think the dough was too wet.  I am determined to try again and again until I get them right! Next time with more flour or less water.

I've been  making bread for a while. Yesterday for the first time, I saw the dough cracking while beeing fermented and proofed. Never had that problem before. All the steps I took yesterday have been done before, but I cannot for the life of me figure out why it happened (well maybe because of mixing, but not sure). I took pictures of the process and I will post them.

The recipe: Starter (very active), flour (70%), Rye flour (30%), Water, Salt. Hydration was 68%. I've baked with hydration levels before ranging from 60% to 85%.

This is Ramona proudly showing her first ever loaves. Nobody in her family has ever made bread this way. Mexico is not a country where loaves would have been easily accesible some years ago. The corn tortilla reigns. This is now changing with more people having access to stoves, and wheat.

Ramona has now cooked bread at her mothers home in Macuspana. She is eager to learn and cant wait to experiment with the loaves .

This is a puffed up roti that we cooked at Sabrina's. This puffing is what you want when cooking roti.

In preperation  of the "times loaf experiment tomorrow,
we went to "el centro" (downtown) to a store known for its selection of enamel pots. I bought a wonderful 4 qt. baby blue one with lid and a handle for the equivalent of $7 US.  There were larger ones that may have been 20qt pots for 17 US dollars.

So I set out today to try the new technique that we've been discussing from the New York Times article. I created a dough like what he described the night before and gave it an 18 hour rise.