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 yesterday at 02:50 AM by Ann_T (log)