Once I’m within the temper nothing beats a contemporary chewy bagel and for me this may be one of the crucial satisfying breakfast or lunch breads. I do know some folks aren’t so into bagels, however I simply suppose that (perhaps) they’ve by no means had an incredible boiled bagel that got here out of the oven a couple of minutes in the past.
So, I bake a number of bagels and thought it could be good to put in writing a bit about my most popular recipe right here. First a disclaimer – it is not actually mine – it’s largely Jeffrey Hamelman’s “Bagels with Pâte Fermentée” recipe!
The place I make it in another way is that I believe utilizing a daily hydration (100%) unsalted sourdough starter plus a bit of wholemeal flour brings with it a stunning flavour and freshness, and that this makes for an incredible substitute for the pâte fermentée from the unique recipe.
Dough then turns into:
690g bread flour
76g wholemeal flour
200g levain (100% hydration, made with bread flour, often from in a single day ferment)
397g water at round 30°C
18g salt
1 3/4 teaspoons immediate yeast
1 1/4 teaspoons diastatic malt powder
Additionally, as a substitute of sprinkling the baking sheet with semolina or cornmeal as Jeffrey does, what works effectively for me is a fast spritz of water and a sprinkling of brown rice flour which makes it simpler to select up the bagels for the boil. I’ve additionally found out that I like bagels with a barely shorter bake – so about quarter-hour at 230°C for the good chew and softness.
This hybrid model, and Jeffrey’s unique pâte fermentée, are such beautiful go-to recipes for bagels.
