Editing revision 1 of 2020-03-05

AddPic : 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. I had a little under 1½lb of dough and bagels are supposed to be under ¼lb each so that made six. If I was doing this by hand I’d knead for about 10 minutes and put it in a bowl for the night. I put them somewhere warm and they should be ready to boil then bake later this morning.

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