Cousin Jay sent me this article about the death of the Montreal Bagel. Maybe we will have to import Canadian wood into NY and bake NY bagels in a WFO and sell them back into Montreal. The best of both worlds maybe?
https://www.theglobeandmail.com/opinion/article-the-death-of-the-montreal-bagel/tter than either.
Wife Needed Bread to Make Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
I’m looking for any excuse to make bread even if I can’t eat it as much as I would like – at least not yet at any rate. My wife was out of her store bought, fake, whole wheat Oroweat bread that she loves so much so I was able to bake her a loaf of SD and poolish bread to tide her over.
I got roped into making another Thanksgiving Dinner this past Sunday since we had Thanksgiving at Cousin Jay’s and the girls missed their favorite sides of of sweet and Yukon gold mashed potatoes, Brownman’s killer Cognac gravy, bacon, itty bitty onions and Brussels Sprouts and the ever popular candied carrots and butternut squash with brown sugar and maple syrup but we also missed the home made rolls.
Xmas batch # 3. One more batch of this same recipe and I’ll have all my Xmas orders done! ?
Makes 3 loaves
INGREDIENTS
770 g unbleached flour
110 g high extraction Red Fife flour (Mill 125 g Red Fife berries and sift. Save the bran for the levain.)
50 g freshly ground flax
1 tsp vital wheat gluten
620 g filtered water + 25 g
180 golden raisins (sultanas)
180 dried cranberries
35 g plain yogurt
2 tsp ground cinnamon
I said starting to , not nearly as knowledgeable as many on here but having fun.
A simple sourdough boule, 65% hydration, 20% liquid levain. I used 100% buratto flour from Mulino Marino and there was no cold fermentation. I figure I've been making some version or other of this loaf now for over 25 years. I guess that means I'm getting old. Hopefully I'm getting better. That's the thing with bread, there is always another loaf and it always has something to teach you. Funny how the simplest things are the most elusive. Happy Monday everyone....
This is what happens when I combine my top three favourite flour in one bake.
20% Sprouted Quinoa 10% Barley Sourdough
Dough flour (all freshly milled):
210g 70% Whole spelt flour
60g 20% Sprouted white quinoa flour
This is baking batch #2 of the Xmas sourdough orders.
I want to thank Wendy (Lazy Loafer) for outlining her method of bulk fermentation in the fridge and proofing/baking the next morning in her posts as I used this for the first time to accommodate my schedule.
Recipe
Makes 3 loaves
696 g unbleached flour
4 g vital wheat gluten
250 g high extraction red fife flour (I milled 285 g of red fife berries and sifted it. Save the bran for the levain)
