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Made sourdough bagels at the weekend and whilst I'm pretty happy I'm sure they should be bigger, they seem a little bit dense. I did an overnight proof of the dough at room temp, possibly too long? I think it was about 12 hours. Then divided and shaped and left them to prove for another hour and whilst they got a bit puffy they didn't grow much. I don't think they should double but it should be noticable right? Should I do a short bulk proof in future? Could it just be the cold?
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Dec 6, 2021 13:39
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| # ¿ May 16, 2024 09:52 |
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Decided to break out of my comfort zone and try to move on my sourdough game. I've done the same sourdough bread recipe over and over, 57% hydration and 30% starter. Last week I did 70 hydration and 10% starter and it came out great, no issues with handling the dough etc. This week I tried for 80% hydration, and the dough was much harder to handle, flattened out a lot in the counter proof, I actually reshaped it right before going into the oven. It actually came out fine but I forgot to cut it, which probably limited it's growth and spoilt the experiment a bit. My starter also didn't float, I think it might be too hydrated even though I've been keeping it 50/50, perhaps it's my flour. Maybe that doesn't matter and the yeast functions the same, just betting wet the air bubbles can escape and stop it floating?
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Jan 12, 2022 14:20
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Time posted:I will routinely just not feed my starter for a week or two while it’s on the counter and then within a day or two it’s back to normal. Over the winter I left the country for a month and it baked a perfect loaf a week later. You can just put it in the fridge and save that lead-time, I got mine out this morning, fed it and will mix bread dough this evening
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May 1, 2022 13:34
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Anyone got a good technique for bagels? I think I have a good recipe but I think my end results are denser/smaller than they need to be. Currently I mix the dough, give it a few stretches the previous evening, then in the morning part it out into rings, let them proof for 30 minutes to an hour, then boil and bake. I just cut the advised boil from 60 seconds a side to 30 and think it's an improvement, but I think there needs to be more and earlier proofing after shaping. I think some people shape quite soon after mixing and refrigerate the shaped bagels for up to a couple of days before boiling and baking. Does anyone have direct experience to recommend from?
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Nov 25, 2022 16:44
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you ate my cat posted:I make bagels every month or so, and I use the Peter Reinhart method that Submarine Sandpaper mentioned. I don't have it handy, but it's a 2 hour preferment, then mix in the rest of the ingredients, divide, short rest, shape, short rest, then fridge until the next day. I can post quantities when I get home Sunday if you want. It makes the best bagels I've ever made. Thanks, I think I'm good for quantities, I can just use the recipe I have or look up Reinhart's. Between what you've given and a YT video I found I think I've got a lot to work with for a new batch. I was doing the thumb-through shaping yeah, which the video also recommended against. And yes I think part of the result this time is due to the short boil, so back to a minute a side for that. Will see if I can introduce some steam too.
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Nov 28, 2022 01:07
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From a few days ago, tried a different cut on top which might have helped the rise? Possibly better shaping as well.
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Dec 24, 2022 13:40
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I think something is up with how I'm making bagels, they are coming out pretty dense. I was previously doing them sourdough but tried this recipe from Babish for instant yeast and seem to have a similar issue. I don't think the dough doubled in size after proving for 2 hours or so, should I just leave it? Or could something else be stopping it rising?
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Mar 26, 2024 23:05
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Submarine Sandpaper posted:Can you post the recipes Think this is the last sourdough one I used : https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/ I linked the regular yeast one from the babish video above, basically a pre-ferment overnight then dumped that into more flour with honey and salt. Also seemed to need more water than specified to make it come together, but the dough felt right.
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Mar 26, 2024 23:21
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I just got back from Rome and snowing other things I really enjoyed the sandwiches;  Could someone help me identify the bear so I can try making it at home? It looks a lot like a pizza base and this place also did pizza so I'm thinking of starting with one of my recipes for that and make a bunch of flat breads from it. Not as thin as a pizza, more aiming to be enough that it will cut in half nearly.
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Apr 17, 2024 17:41
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NLJP posted:Looks like it could be this actually, to me I think you're right, one of the places I went/ordered from was Mi'ndujo (not the one pictured above) and their website refers to Sanizzo bread, which google seemed to treat as interchangeable with panuozzo. I actually made some pizza dough over night and shaped it into little loaves, I think they need to be a bit flatter to get the desired effect, they stayed a bit doughy in the middle even after flipping for some extra time in the oven, and didn't have the surface area for fillings I was after. Probably pressing or stretching them more will do it, not to pizza thinness but just to get it cooked through and crusty.
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Apr 18, 2024 14:22
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| # ¿ May 16, 2024 09:52 |
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Pretty sure it's panuozzo I was after, just made some! This is cool though
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Apr 25, 2024 14:20
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