The Bread Topic (2016–)

[Ann_T]

1 hour ago, Smithy said:

This, right here, is a perfect demonstration of "expert" or "expertise". You call this simple, I'd call it a major and uncertain project!

Thanks Nancy.  But I should tell you that they really aren't difficult to make. Just a little time consuming. But you can also cut down on the time

if you make larger bagels.  I just happen to really like the cocktail size.   

 

If you are interested I have posted the recipe often on the blog, including this post with a pictorial. 

I updated it a while ago with metric measurements. 

https://thibeaultstable.com/2009/07/07/pictorial-how-to-make-bagels/

 

 

[RWood]

More sourdough. Tried a little different method and made a levain the night before. 
 

 

[Ann_T]

I decided to  bake something I haven't baked in probably 6 or 7 years - my Caramelized Onion and Poppy Seed baguettes.

 

Started the dough with one of the small sourdough starters with the addition of yeast, for a same day bake.

 

The initial mix 

 

 

After the 1st stretch and fold. 

 

 

Dough had three more stretch and folds before being left on the counter

 

 

in a covered container for a room temperature bulk fermentation.

 

 

Last batard was out of the oven by 3:30.

 

 

 

After dinner tonight, Moe had a slice buttered.

Edited Tuesday at 02:50 AM by Ann_T (log)

[Ann_T]

Today's bake. 9 mini baguettes.

 

Started a sourdough last night and left it on the counter until 3:00 AM this morning. I used one of the mini "scapings" in the jar starters.

I fed what was left in the jar again and left it on the counter overnight as well and it had more than doubled overnight.

I started another dough this morning for Matt, for pizza and fed another jar of scrapings.

Will have two starters that will get used in two batches of dough tonight.

One will get left out to bake in the morning and the other will go into the fridge for a longer cold fermentation.

 

 

[Ann_T]

I started a sourdough after work on Friday. Used one of the small starters (95g) with 800g of flour at 68% hydration.

Left if out on the counter overnight for a room temperature bulk fermentation. I had intended to bake Saturday morning, but decided it could wait since the dough was slow rising.

So I put the dough in the fridge for a cold fermentation. 

 

Took the dough out of the fridge last night at 8:00 PM and left it on the counter until 3:00 AM this morning.

So basically three fermentations over about 36 hours, 2 at room temperature and one at cold.

Baked two batards this morning.

One baked under the Netherton Foundry Spun Iron Cloche and the other in a Romertopf Clay Roaster.

Edited 8 hours ago by Ann_T (log)

[RWood]

Tried some inclusions this time. I cut the dough into three, and added chives and roasted garlic and marinated mixed olives in two of them. Left the other plain. The olive one is good, but I’m thinking the oil may have affected it. Seems a little gummy. Could have need a longer bulk ferment, or they got a little deflated from added the inclusions. More experimento I guess.