today's menu: brioche, sourdough, and bagels
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Date: December 13th, 2025 1:41 PM Author: plum cumskin
I'm making:
24 brioche rolls (18 par-baked & frozen)
6 brioche loaves (4 pb&f)
4 sourdough boules (3 pb&f)
24 bagels (18 pb&f)
(http://www.autoadmit.com/thread.php?thread_id=5809865&forum_id=2most#49506914)
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Date: December 13th, 2025 4:26 PM Author: plum cumskin
I'm already done with the bagels. They're retarding overnight and will get boiled, heavily seasoned, and (par-)baked tomorrow afternoon.
my recipe:
Bread flour: 2,500 g
Water (cool): 1,450 g
Barley malt syrup (in dough): 100 g
Salt: 55 g
Instant yeast: 15 g
Diastatic malt powder: 12 g
Dough conditioner: 12 g
mix the dry ingredients, dissolve the barley malt syrup into the water, add the water to the dry, knead, rest, divide & shape, retard for 12-24 hours, boil 45 seconds per side in water + barley malt syrup, season, bake at 450 degF till done rotating once (first 3 min w/steam)
simple.
(http://www.autoadmit.com/thread.php?thread_id=5809865&forum_id=2most#49507178) |
Date: December 13th, 2025 10:06 PM Author: plum cumskin
bagels are resting nicely: https://i.imgur.com/TybUFCB.jpeg
About to make the brioche and sourdough.
(http://www.autoadmit.com/thread.php?thread_id=5809865&forum_id=2most#49507834) |
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