2020-03-05

AddPhoto : mostly risen loafs

I took them out of the fridge just before bedtime so they'd make progress overnight. I'll give them about another hour.

Notice that they look inflated like sausage balloons - that's how rustic / baguette / french bread works. The yeast creates pressure to inflate the thick skinned envelope you have made.

AddPic: un-risen bagels

Last night I decided to make bagels today. So I started some dough with sourdough for yeast:

• About ¼c of Juliette,
• ½c water,
• 1tsp salt,
• 2c flour.

I was looking for onion flakes for them but didn’t find ‘em but I did find some Christmas candied citron, so I put in

• a handful of that, and maybe
• ¼tsp of cinnamon and nutmeg each and
• ¼c of sweetener,

so they’re going to be citron bagels instead of onion.

I just dumped them in the bread machine and hit the “dough” button and left it overnight. That’ll knead for about an hour and then punch down the dough a couple times and then do nothing; If I was doing this by hand, I’d knead for about 10 minutes and put it in a bowl for the night. The recipe made a little under 1½lb of dough and bagels are supposed to be under ¼lb each so that will make six.

I put them somewhere warm and they should be ready to boil, then bake, later this morning.

AddPhoto: boiling bagels

AddPhoto: baked loafs