January 6, 2013 - 1:29am
Looking for suggestions- Hamelmans bagels with a sourdough tang
I've been sticking to formulas from the BBA and Hamelmans book, but I'd like tio try an experiment. I have a ripe and vigorous culture ready for use and I'd like to try to make bagels with similar texture to Hamelmans formula, but with some sourdough taste.
My standard variation is a boiling lye bath and i'll be sticking with that.
How might I best go about this? A straight substitution of starter for yeast? Some of both? How might I judge how much to use? What changes in bulk proofing and retardation would I need to take into consideration?
This is a first attempt, and any ideasabout how I should think about approaching this would be appreciated.
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Here's one recipe. You could sub in your regular starter for the rye, no problem. Might want to dial back the water a bit.
Thanks for the suggestion. From what I've read in Hamelman's book what I'm trying to do isn't really possible, at least as far as I can tell. The nature of sourdough culture does not lend itself to direct substitution without significant changes to texture and the like.
I'll pick a recipe later, but for now I'm making Jason's ciabatta with my Bosch Universal Plus. I'll post about that after it's all said and done, but my approach seems to be working so far.