March 5, 2022 - 9:06am
My bread log
I have once again decided to document my bakes. I think I did not do this correctly a few moments ago, so here is a link to my last entry where I added my latest bake and explain what I did. https://www.thefreshloaf.com/node/57785/multigrain-loaf-la-dmsnyder
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I think the ones that I made were whiter on top than I expected, but I had dusted them with rice/AP flour while shaping them, so perhaps that was the reason. I did cover them while in the fridge with oiled plastic wrap. I wonder if my successful crumb and rise were due to the whole kernel bread flour that I got. I also enjoyed the nice chew that it had. (I won’t know whether the flour had any impact until I make them in a future bake and run out of that flour and need to substitute.) I will definitely make these again. They will be great for almost any sandwich.
I loved this formula so much that I made them again. I don’t know if the success was due to the flour from Janie’s Mill, but I was so pleased with the texture that I got from 100% whole grain flour, using only sourdough for its leavening. II scaled the recipe to make 12 bialys, weighing 92g each unbaked. I watched a video on shaping bialys and these came out better than the first batch. I have decided that I like these more than any bagels that I have made in the past. I wonder if I could actually tweak this formula and make bagels with it.
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They look great, I thought shaping was to roll into a ball, proof, then flatten just a bit and use your thumb to make a depression just before baking.
Mathematicians versed in topology will tell you that you can make a bagel from any dough you can shape into a torus. But philosophers will argue about whether it's a bagel or not if you have not boiled the shaped dough before baking (I'm no philosopher, but if the dough was not boiled it's not a bagel).
Yes, you are right about the shaping. I just needed to make the indentation bigger and wider to account for the rising in the oven. I agree that it is not a bagel, if it is not boiled! I am thinking that I may need to tweak the hydration for bagels, boil them and add some different toppings.
I decided to make seeded baguettes from Janie's Mill https://www.janiesmill.com/blogs/recipes/seeded-baguettes-poolish-starter last week. I might have followed the recipe exactly, but I wanted to make them using sourdough instead of the polish method in the recipe. So, I instead made Hamelman’s Sourdough baguettes (3rd Ed.) using Janie’s Mill whole kernel bread flour (100%) extraction). I scaled down Hamelman’s recipe to make 2 14” baguettes and added toasted seeds to the loaf and spread tahini on the loafs during shaping. I also coated the loaves in more seeds (untoasted) after they were shaped. I definitely liked the outcome.
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I do need to work on my shaping and scoring for these! I have been enjoying these as small sandwiches. I cut them crosswise and then lengthwise to use them as rolls.
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