The Big Bread Thread.

[User211]

Actually no just put the temp down again to 180.

Do as the girl says She did say 5 minutes lid off but I might do more.

[User211]

And here it is Grant.

What I noticed is it browns very quickly after an hour at 180 lid on. That is 15 minutes after taking the lid off at 180, because I like bread well done.

So by not doing what I usually do, I have learnt something.

[User211]

Fabulous taste. Really good with butter and Iraty.

Excellent texture and bounce. Nice and soft.

She's good. No question.

Today's mission over.

[mightymonoped]

Fabulous taste. Really good with butter and Iraty.

Excellent texture and bounce. Nice and soft.

She's good. No question.

Today's mission over.

Looks fabulous !


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[User211]

Shame I can't pass you a piece, Tony.

I am genuinely impressed with it.

Another recipe of hers is definitely on the cards.

[mightymonoped]

Shame I can't pass you a piece, Tony.

I am genuinely impressed with it.

Another recipe of hers is definitely on the cards.

Might have to get that book.


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[mightymonoped]

Here’s the bagel recipe I have always used (as it always gives good results).

It’s from Nigella’s “How to Be a Domestic Goddess”, which to be fair is probably my most used cookbook.

She has ‘borrowed’ it from a traditional Jewish recipe. I can’t attest to the authenticity of that, but I can say that I’ve had feedback in the past from a Jewish friend who said they tasted like the ones his grandmother makes, so there you go.

Only difference I make to her recipe is where it calls for malt syrup in the poaching water; despite the fact that I live nextdoor to Crisp Maltings, I don’t have any, so used honey this time (have used sugar in the past).

—————————————————————-

1kg White Flour
7g of fast acting yeast (hand or machine type)
1Tbsp Salt
2Tbsp Sugar
1Tbp Vegetable Oil
500ml warm water

Pan of boiling water with added Malt Syrup or Sugar (2 Tbsp)

Mix Flour, Salt, Yeast in bowl (or Kitchenaid)
Mix Sugar, Oil and Water together in jug

Slowly add water mixture to dry ingredients while mixing together until combined.

This is hard work even for a Kitchenaid/Flour Hook as it is a very dry dough. In the case of bagels, dry is best!

Work the dough for at least 10 mins until smooth and consistent ball of dough.

Leave in oiled bowl (ensure entire dough ball has been coated by the oil), cover with clingfilm and leave for at least 1 Hour.

Dough should now be well risen.
Knock it back well and give another need for a few minutes.

Divide into 3

Roll each ball into a short string and divide into 5

Roll each of the five into a string, loop around the end and twist them to secure.

You now should 15 bagels (on two oiled or parchment covered baking sheets)

Leave these to rise for a short time, while the water in the big poaching pan comes up to boil.

Bring the oven up to at least 230C.

Poach the bagels a few at a time for about 2 or 3 minutes, then place them back on the trays.

This is a good time to add your preferred cover, while the bagels are still wet.

Place in hot oven and bake for about 10 minutes until golden brown.

Enjoy.




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[User211]

Those bagels do look great. I don't think my bread maker will handle the dough and I don't have a mixer.

I would definitely get that Sourdough book Tony. I ignored it for ages because it all looked like too much hassle. And it is, but it's worth it if you have the time.

[mightymonoped]

Those bagels do look great. I don't think my bread maker will handle the dough and I don't have a mixer.

I would definitely get that Sourdough book Tony. I ignored it for ages because it all looked like too much hassle. And it is, but it's worth it if you have the time.

I only use the mixer for a couple of minutes then do the rest by hand to be honest. It’s a good exercise or stress-reliever. :-)


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[struth]

bread and bagels both look pretty great... think the bread paddle will do 50/50 ok. most of breads it has in book are fairly dry