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I have been working on learning to mix, shape, ferment properly, boil and bake Bagels. Everyone in our household and all of my friends and neighbors likes these delicious breads and are happy I have taken up with this obsession.I have migrated to using Hamelman's formula for home bakers which makes 12-120 gram bagels. It's a very simple ingredient list, adding only malt powder to the basic 4. When I am making a batch destined for my In-Laws, I swap whole milk for 20% of the water to make the crumb softer. There are lots of bagel recipes out there.

I baked this yesterday - but we ate it today, so I hope that counts!

Another version of Jan Hedh's Lemon bread, with less lemon and added lemon thyme

Ingredients:
100g 100% white starter
180g durum flour
180g white strong flour
50g rye
130g water
100g cider
25g EVOO
8g salt
zest of half a lemon (would use more in future)
leaves from 6-8 sprigs lemon thyme (would use more in future)

I was actually thinking of blogging about something else, but since Codruta’s brilliant idea,  World Bread Day was launched today,  I decided I’ll post a formula for the cocoa sourdough submitted to her project.

So thisblog  entry is for you, Codruta. 

Last week's successful experiment making an “Italian” bread with bulk retardation has made me want to try other types of bread using that technique and other Italian-style breads.

I gathered on my Romanian blog bread pictures from my readers and bread bakers. Please take a look (link below) to see what others bake. A lot of them are begginers, but they all did a wonderful job.

http://codrudepaine.ro/2011/10/ziua-mondiala-a-painii-2011-world-bread-day-2011/

Happy Baking!

codruta

This is the BBA basic sourdough to which was added 2 diced granny smith apples, 4 oz of toasted walnuts and 3 oz of small-dice parmesan and asiago cheese. The starter was KA New England that had been fed 50/50 with KA bread flour and home-ground hard red wheat. The final flour addition was 15% WW, 5% Rye and 80% KA. It got a stretch-and-fold at 15, 45, 90 and 120 minutes, then proofed for another 3 hours. The final shaped loaves proofed a little over two hours before being glazed with egg yolk and baked.