Today's Bread

[nanometric]

Thanks Craig! I appreciate that.  I'm pretty picky about bagels as much if not more than pizza.  I worked at a shop a long time ago for a summer and learned how to bake them in their massive oven.  They were legit old school Hand rolled and boiled.  Wish I paid more attention back then to the roller!

This guy can roll

[nanometric]

Thanks! The most bagel specific gear is the bagel boards. The Usual burlap covered boards.

I bake them on the soaked boards for about 4 mins then finish them on the pizza stone.

I'm getting close to where I want to be with these but not quite 100% yet.  The formula is good.  The rolling technique and bake I'm trying to dial in. 

Thanks for that - can you explain what the boards do? Unless it's a book...lol.

[TXCraig1]

Great video.

[Decoy205]

This guy can roll

Yeah that's a good video I watched it a few times in the past.   He has a very prominent twist to his roll.  The twist to me is the key to a tight bagel.  That's the part to master. 

Very hard with a small batch of dough!  The big blobs of dough these guys work with they can cut a strip and use muscle memory to scale the bagels.  When working with a tiny batch it's hard to cut strips like that.

[Decoy205]

Thanks for that - can you explain what the boards do? Unless it's a book...lol.

The boards help retain the steam in the first part of the bake but also if you have seeds they are face down on the board and will keep them moist so they don't burn after you flip the bagels over onto the stone. 

[Decoy205]

I got a lot out of this video too:

https://youtu.be/j4FSjVGw_Kc?si=WGhsTDABOgQCDkWZ

And one more.  

https://youtu.be/OwYPA60iCs4?si=R5x8LZQAPZ3lNNUM

[nanometric]

ah, well the seeds bit makes it a must for me - sesame all the way! thx for the splain

[Decoy205]

ah, well the seeds bit makes it a must for me - sesame all the way! thx for the splain

Yup!  Since they are a longer bake you don't want burnt seed taste.  Sesame toasted with butter is one of my favorites. 

[nanometric]

Sesame toasted with butter is one of my favorites.

MegaDitters

[gcthunder]

Sourdough Muffins

[Jersey Pie Boy]

The bagel video is so great...two masters of their craft. And more behind the scenes. Storytelling as good as it gets. Thank you for sharing that.

[Pie@MileHigh]

Big bowl of hand mixed dough today. Good for multiple options. 

[Pie@MileHigh]

The boards help retain the steam in the first part of the bake but also if you have seeds they are face down on the board and will keep them moist so they don't burn after you flip the bagels over onto the stone.

I think the steaming wood and burlap also add something distinct to the flavor profile that takes bagels to a whole nother place.

[Decoy205]

Big bowl of hand mixed dough today. Good for multiple options.

Excellent looking breads!

[Pie@MileHigh]

Thanks, Decoy. 

[kori]

A couple more loaves for me and a friend of mine.

K2 Milling Lotus with 15% Raven rye

My kitchen smells great

[Decoy205]

A couple more loaves for me and a friend of mine.

K2 Milling Lotus with 15% Raven rye

My kitchen smells great

Awesome color on those! 

[PapaJawnz]

 love the color and rise, that's gonna make some killer sandwiches  

[Decoy205]

Todays sourdough.  Just a white loaf.  

[tracy]

I made a number of changes from the previous croissants I've posted, and I'm very happy with these, now.  My goal is to be able to mail the frozen unproofed and unbaked croissants to various family members and have them be able to recreate the final product in their own homes.