Tangled Web

Trying an all sour-dough recipe this time, based on a recipe as posted on the Dan Lepard forum by Dom.

440g starter at 100% hydration*
170g water
550g strong white flour
35g oil
20g maple syrup
15g salt

* I used 350g wheat + 90g rye, as I didn’t quite have enough ready of just wheat.

<edited: I ‘ve added a slight bit more water as the stiffer dough was hard to shape without getting “creases”.>

Mix then knead for around 5 mins.

Rest for 2-4 hours.

Divide into 12 100g balls, and shape. Cover with baking paper and leave to prove for around 3 hrs in a cool kitchen.

Poach in simmering water with 1tsp bicarbonate of soda for 30 secs each side.

Drain then sprinkle on topping, as required.

Bake at 200C for 20 mins.

bagels

This is a fairly stiff dough, less hydration than my first batch, but wasn’t difficult to knead by hand, and no mixer or dough hook to clean! It was very easy, and I was really pleased with the result, though haven’t actually tasted them myself, yet. The rest of my family managed to eat four between them before I could get some photos, so they must be half decent. The one topping was a mix of linseed, sesame and nigella/kalonji (as I couldn’t find the poppy seeds). This made it very slightly onion-y, to my taste, which was quite nice. Posting this one to the Wild Yeast YeastSpotting archive, as it turned out so well.

They still floated at the poaching stage, but the crumb looked denser than my last effort. I’ll be doing these again before too long as they are great for lunch boxes.