Ok, rye and rut do start with the same letter, and I'm probably in a rye rut, but it's a tasty place to be so I'll live with it awhile longer.
I was so pleased with the openness of my last loaf that I decided to repeat it with a few variations to see if I could still obtain a fairly open crumb structure. Here's the recipe:
Those of you who have been following the forum have noticed the frequent posts on Bagels of all kinds. I have been experimenting with toppings and flavoring myself. Lumos has her beautiful WW bagels displayed on the front page. There has been much written about how firm/dense bagel dough is and warnings about not over heating our mixers by too large of loads or repeated batches.
Hello,
I just attended Kneading Conference West 2011 in Mount Vernon, Washington, which was held September 15-17.
What a wonderful gathering of farmers, millers, researchers and bakers! I met a lot of very nice and interesting people!
The whole experience was fantastic - meeting so many people and seeing a few people I'd met before, attending the seminars and lectures, the beautiful setting in amongst the gardens and orchard, and the food was delicious!
It all started when Arlo blogged about his beautiful Pain de Urban made with rye levain.
A few days later, it was Syd followed it with a STRONG recommendation that everyone and their grandmother and their dogs should bake it because it was so good.
I have been baking a batch of Bagels every other day for a week, trying to figure out how get consistent results and decide which shaping method to use and recipe to use. Most recently my goal has been to incorporate onions in the process and make a batch of half onion and a few poppy seed and a few "everything". In another thread I had asked the best way to add onions on top so I could split the batch up and change the topping using the same dough mix.
this whole bread thing gets more fun by the day!!
I tried two very different doughs in my new Bosch Universal Plus this weekend. The machine performed very well, and the breads were all good.
It was a busy baking weekend here in Pretoria. My lease for the house is up at the end of September, which means I'll be in temporary quarters for the last two weeks of my stay here. Since I don't know what I might have for kitchen facilities during that time, I'm trying to fit in the baking that I need/want to do while I can.
