I've made bagels the last two weekends with this recipe, and while I have little to compare it to as far as homemade bagels, I'm very pleased with it!
wildyeastblog.com/sourdough-bagels/
My batch last weekend turned out well, nice chewy crust and dense crumb, good keeping qualities. I kept a couple out to eat the following day or two and froze the rest pre-sliced.
Trying out a Sarah Owens recipe, this is her Lumberjane.
Mixed a levain at 4am before work.
10g starter, 40g water, 40g white flour and 15g buckwheat flour.
Mixed the dough at 1:45 that afternoon.
Mix by hand all the levain, 405g water, 420g white flour, 75g wholemeal flour (I ran out so made up the difference with wholemeal spelt), 20g rye. Autolyse 20 mins.
Sprinkle over 10g salt and mix in well. I didn't have the fruit add ins ready at this stage so started the bulk ferment and added them in at the first fold.
I've made this one a few times and generally been happy with it but had been mixing up too much dough to fit a batard loaf in my dutch oven and the boules (filling the base) are just not user friendly to cut. I've also switched to adding a cold retard instead a same day bake, which has greatly improved the final product. I've reduced the total flour weight to under 500g which yields a very practical sized loaf.
Levain:
74g rye flour, 60g water, 30g white stiff starter
I'm working my way through a few recipes from The Modern Sourdough by Michelle Eshkeri, the latest addition to my bread library. This is her 'Brown Bread'.
Levain:
70g wholemeal flour, 42g water and 35g starter (which had been refreshed in the last 8-12 hrs). Mix it up and a light knead. This sat for 9 hrs on my bench overnight.
Dough:
Mix 210g white flour and 210g spelt flour with 365g water, autolyse 1 hr. I substituted the spelt for khorasan and then used 50/50 white and wholemeal spelt flours.
This is my first post!! Super excited. I've been checking in on this site for a while and thought it was finally time to add my own pages and tap into the wealth of information from all the bakers out there ;)
This is The Margot from Michelle Eshkeri's book, Modern Sourdough. Here is a link to the free recipe online www.houseandgarden.co.uk/recipe/sourdough-bread-recipe
