BAGELS WITH NATURAL LEVAIN

                                        Recipe from Siri and Hannah

Makes ~11 bagels at 175g each

        NATURAL LEVAIN                                                     

Bagel

Ingredient          Bakers' %          Mass (g)

Total Flour         100                   1115

Bread Flour        90                    850

WW Flour          6                       56

Rye Flour           2                       19

Levain                50                     465

Water                 65                     605

Salt                     2                        19

Barley Flour       3                       28

Total                  218%                   2,042 g

              LEVAIN

Liquid levain for bagel recipe

Bread Flour       100                     184

Water                 100                     184

Starter                50                        92

Barley Flour       3                          6

Total                   253%                    465 g

1. Feed levain 12-16 hours before mixing. If using a mixer: incorporate all ingredients for 4 minutes on first speed, then mix on second for 6 minutes. If mixing by hand: incorporate all ingredients into a shaggy mass of dough, then develop the dough using the slap and fold method for approximately 10 minutes. 

2. Let dough ferment for 1.5 hours in a warm space. Divide dough into 6oz pieces and then lightly pre-shape into rounds, cover and rest for 30-40 minutes. 

3. Poke holes through the dough rounds and then enlarge the o-shape. Place on parchment lined sheet pans and retard in the fridge for 10-18 hours.

4. Fill a medium stock pot with water and add either 1T malt syrup, molasses, honey or baking soda. Boil bagels for about 1 minute and return to lined sheet pans, OR top bagels with seeds, if using. 

5. Bake at 500 degrees F for 20 minutes and then 430 degrees F for 8-10 minutes. 

TIPS FOR SUCCESS

When using a mixer for your dough, use water around 77F with the goal of your final dough being around 80F.

If mixing by hand you will want a slightly warmer water, around 85F

These temperatures are guidelines based on our production space - if you know you keep your home on the cool side you will see differences in fermentation time. Ways to curb this include using warmer water when mixing, letting your dough proof in the oven with the light on or on top of your refrigerator. Just a few degrees makes a difference!

When boiling your bagels, we have given you the guidelines on what to add to the water, but left the choice up to you. Here at Baker's Field, we use malt syrup because it imparts a complex sweetness and also encourages browning. Molasses will accomplish similar results but with a more molasses-y flavor, honey gives just the lightest floral sweetness and nor much browning, and baking soda only encourages browning without the added sweetness. 

 

Irish Oat Bread

Makes 2 loaves

Irish Oat 3.jpg

Bread Flour                             329 g

Rye Flour                                 38 g

Levain                                       129 g

Water                                        335 g

Cooked Oats                             71 g

Soaked Currants                      53 g

Sea Salt                                   8 g

 

1.     Soak the oats in honey water and currants in 2 GINGERS Whiskey overnight. The following morning, cook the oats until          chewy and let cool to room temperature.

2.     Using a spiral mixer, mix flour, water, levain, and salt for 5 minutes on first speed.

3.     Continue mixing for an additional 4 minutes on second speed.

4.     Incorporate oats and currants on first speed.

5.  Let the dough rest for 20 minutes and then fold. Fold a total of three times in 20 minute increments. 

6. Ferment the dough for 2-3 hours. Once the dough is buoyant, divide and loosely shape the dough into two 1 pound balls. Let rest for 30 - 45 minutes. Shape into a ball again. 

7. Let the dough proof at room temperature for 3 - 4 hours or overnight in the fridge.  

8. Score the loaves and bake at 500 degrees on a stone. Add water to the oven for steam.

9. After 5 minutes lower the oven temperature to 450 degrees. Bake for an additional 20 - 25 minutes. For the last five minutes, bake with the oven door open.  


 

Baguette with Freshly Milled Flour

Bread Flour – 100%

filone-e 92416 copy.jpg

Water – 80%

Salt – 1.8%

Dry Yeast - .3%

1.     Combine fresh flour and water. Leave a small amount of water to combine with salt and yeast.

2.     With your hands or a small scraper, mix together all ingredients until completely combined. Pinch dough together to mix any dry spots. Dough should be shaggy.

3.     Dough temperature should be 72 -74 degrees.

4.     Let dough rest for 20 minutes and then fold. Fold the dough 1-2 more times in 20-30 minute increments.

5.     Ferment the dough for 2-3 hours

6.     After the dough is done fermenting, divide the dough into 12oz or 350g

7.     Shape dough into a loose log and let rest for 25-30 minutes.

8.     Shape into baguettes or batard.

9.     Let the shaped loaves proof for 45 minutes – hour.

10. Score the dough and bake at 500 degrees on a stone. Add water to the oven for steam.

11. After 5 minutes lower the oven temperature to 450 degrees. Bake for an additional 15-20 minutes. For the last five minutes, bake with the oven door open.  


IMG_7647.jpg

Squashies_Shelftalker.jpg

 

For more recipes,we recommend THAT you check out:

 Bread: A Baker's Book of Techniques and Recipes. 

 

bf-12.jpg