Snap, I thought I'd lost this recipe. I'd been searching for it for days now, and finally located in the "spot I'd never lose it", which I couldn't find for days. Clearly, I should put his here so this never happens again. And no, I haven't made these yet after the sourdough-unfriendly summer temps, but here it is. Bakers Percentages included for those who wish to screw with the batch size. This recipe makes six, 4.8 ounce bagels. Dig it:
Ingredient = weight = bakers percentage
Flour = 339g = 100%
Starter = 301g = 88%
Cold water = 121g = 36%
Milk powder = 28g = .08%
Malt = 16.4g = .048%
Salt = 10.1 = .029%
Wheat gluten = 10 = .029%
I'm growing up my starter now to blast out a few of these guys. Stay tuned...
Showing posts with label Bagels. Show all posts
Showing posts with label Bagels. Show all posts
Monday, September 19, 2011
Wednesday, October 27, 2010
Amaryllis and Spinach..
Hmm.. a bit of a slow time recently. Got some SPinach growing slow but sure out in the hoop house. Check it:
This was taken a couple days ago, so it's a bit bigger than this now, but still small. The Arugula is almost near the zone where I'd consider almost calling it 'Baby Arugula" and eating every last leaf of it in a baby Arugula salad.. but it would literally be entirely gone if I did that.
Did some bagels up yesterday. I've had better end results, but the process this time was really nice. Here's a step by step timeline..
Other than that, here's a snapshot of the Amaryllis I'm grown. Again, thanks Dad. This one is a trip!
She's geting' pretty big now, and you can see where the flower is gonna form eventually. Neat stuff..
The IPA I've got downstairs that I made with Timmay is just about done doing it's thing. Should be able to keg that in a day or two and get it ready to go online.. but I'm still really looking forward to the Dubbel I made with Jeremiah that's right ahead of it in the que. Speaking of brewing, I failed to get pictures of this, but last night I went out into the shop and bored a huge hole in the side of my HLT at about the 3 gallon mark. Then, today, I brought that kettle down to the welder guy next door with instructions for where to weld in the SS nut that I got from McMAster Carr to fit in the electric element. I'm still hashing out some details with my electrician friend Dave E. from down south CT, but we'll get it figured out sooner or later. It may or may not be ready for the next brew session I do here, but the next beer I do up will most certainly be the one on Nov. 6th with the Commandos at Don's Dad's place in T-Town. Stay tunes for a million pics of that event.
 |
| Spinach |
This was taken a couple days ago, so it's a bit bigger than this now, but still small. The Arugula is almost near the zone where I'd consider almost calling it 'Baby Arugula" and eating every last leaf of it in a baby Arugula salad.. but it would literally be entirely gone if I did that.
Did some bagels up yesterday. I've had better end results, but the process this time was really nice. Here's a step by step timeline..
 |
| A large dough round |
 |
| Split up into smaller rounds.. |
 |
| shaped and risen.. |
 |
| Boiling the bagels.. |
 |
| The best of the bunch. |
She's geting' pretty big now, and you can see where the flower is gonna form eventually. Neat stuff..
The IPA I've got downstairs that I made with Timmay is just about done doing it's thing. Should be able to keg that in a day or two and get it ready to go online.. but I'm still really looking forward to the Dubbel I made with Jeremiah that's right ahead of it in the que. Speaking of brewing, I failed to get pictures of this, but last night I went out into the shop and bored a huge hole in the side of my HLT at about the 3 gallon mark. Then, today, I brought that kettle down to the welder guy next door with instructions for where to weld in the SS nut that I got from McMAster Carr to fit in the electric element. I'm still hashing out some details with my electrician friend Dave E. from down south CT, but we'll get it figured out sooner or later. It may or may not be ready for the next brew session I do here, but the next beer I do up will most certainly be the one on Nov. 6th with the Commandos at Don's Dad's place in T-Town. Stay tunes for a million pics of that event.
Wednesday, January 13, 2010
Challenger Special and some sourdough bagels..
Forgot to post this a few back, but...
Killed it! The Challenger Special, brewed up by Rob and me way back at the end of August.. hopped only with Challenger hops, as you might have guessed. Really tasty stuff.. but no longer.
In other news, the Red beer I did with Timmay is pretty much ready to keg. I'll get around to that soon, so there'll be something new and fun to try. The Dunkel I did with Pete, on the other hand, is flowing fine right now. Good times right there..
Here's a shot of some sourdough bagels I did up last night, from The La Brea Bakery book..
Should have made the rings they're formed from a *little* bigger, as these look more like fat dinner rolls than bagels.. but whatever, they taste really good. The consistency is spot on, though, the first time I think I can say that for my bagels. In the pat, my straight dough bagels have been more fluffy and soft than a bagel should be, but these guys are dense and chewy, bagel proper. I'm wondering if it was the vital wheat gluten, or the slow rise in the fridge that did that? Either way, I might be eating another one this afternoon.. it was that good.
Chickens are still dong very well. The Barred Rocks seem less susceptible to frostbite and cold in general than the Reds.. and I think I'd recommend those to new chicken owners, if I was asked. Plus, they're cute as all get out! And they lay eggs pretty darned well..
'Tis all...
In other news, the Red beer I did with Timmay is pretty much ready to keg. I'll get around to that soon, so there'll be something new and fun to try. The Dunkel I did with Pete, on the other hand, is flowing fine right now. Good times right there..
Here's a shot of some sourdough bagels I did up last night, from The La Brea Bakery book..
Should have made the rings they're formed from a *little* bigger, as these look more like fat dinner rolls than bagels.. but whatever, they taste really good. The consistency is spot on, though, the first time I think I can say that for my bagels. In the pat, my straight dough bagels have been more fluffy and soft than a bagel should be, but these guys are dense and chewy, bagel proper. I'm wondering if it was the vital wheat gluten, or the slow rise in the fridge that did that? Either way, I might be eating another one this afternoon.. it was that good.
Chickens are still dong very well. The Barred Rocks seem less susceptible to frostbite and cold in general than the Reds.. and I think I'd recommend those to new chicken owners, if I was asked. Plus, they're cute as all get out! And they lay eggs pretty darned well..
'Tis all...
Monday, September 14, 2009
Double yolker! What the.. !
So, currently raising chickens, of course I've heard of these things.. the double-youlk egg. But to this day, I've only ever bought non-store, backyard flock eggs twice. The second time I bought 'em was 12 minutes ago on my way back home from the Dr's appointment I had. The backyard flock I bought these from (for just $2.00 none-the-less!) is a relativly large one of 30-ish chickens. I got the tour of the place pretty quick by a 10 year old boy who translated his Hungarian speaking grandmothers words for me quite well.. enough to gather that they've only had these chickens since this spring, and that they have had no chicken casualties all year. Nice! I noticed their sign for eggs pop up late last week and this is the first time I've stopped in.. glad I did. Nice folks.
Anyway, to bring this back around, a picture, worth a thousand words:
Other than that, the IPA I made with Frank yesterday is bubbling away happily in the fermenter downstairs.. should have that on tape in a few weeks if all goes well.
Anyway, to bring this back around, a picture, worth a thousand words:
Color me surprised! Yeah, I've heard of 'em, but never before seen one.. but there it was, in my fry pan. This was just a medium sized egg too, not especially large. It tasted like heaven! I slapped it on a bagel made just yesterday in my kitchen, and covered it with a piece of cheese which was, unfortunately, not made in my kitchen. Give me some time on that front and we'll get that taken care of.
In other chicken news, here's a pic of the girls enjoying a bowl of pasta this morning.. couldn't quite finish it last night, and figured they'd enjoy it..
Other than that, the IPA I made with Frank yesterday is bubbling away happily in the fermenter downstairs.. should have that on tape in a few weeks if all goes well.
Sunday, May 31, 2009
A week and a half old now...
Here's some new pics of the babies at a week and three days old. Most of them have a good portion of wing feathers in now. One has damn near all of 'em fully in. The Barred Rocks are a little on the slow side, growing in.. but they're coming along too. I dropped their brooder temp to 90 degrees and they all seem to be really happy with it still.
Here's a shot of my latest masterpiece of egg'n'bacon'n'bagel perfection.
Behold!
that cup of coffee is a Colombian 'Palestine' S.O. masterpiece as well.. really well done, with 26 grams in 9oz through the Aeropress. You *do* have an Aeropress, don't you?
Not much else to report, really... still stalled on the coop while waiting for a router from my boy Rob to arrive, but now that I have it in hand, I should be able to do a little something something on the window I figured out how to install in the coop. Probably be able to figure out that and get some pics in by tomorrow. Stay tuned, true believers...
Click my Google ads, you miscreants!
Here's a shot of my latest masterpiece of egg'n'bacon'n'bagel perfection.
Behold!
that cup of coffee is a Colombian 'Palestine' S.O. masterpiece as well.. really well done, with 26 grams in 9oz through the Aeropress. You *do* have an Aeropress, don't you?
Not much else to report, really... still stalled on the coop while waiting for a router from my boy Rob to arrive, but now that I have it in hand, I should be able to do a little something something on the window I figured out how to install in the coop. Probably be able to figure out that and get some pics in by tomorrow. Stay tuned, true believers...
Click my Google ads, you miscreants!
Tuesday, May 26, 2009
The bagel recipe post..
Here's a new pic, just taken, of one of the R.I. Reds new tail feathers. I see the downy feathers constantly shedding (they grown up so fast! ), but you don't really see the new ones come in most of the time, cause they just kind of pop in behind the ones that are already there. These tail feathers just sort of sprouted up overnight, so they were easy to see. You might have to squint to see 'em, but they're there. Check it!
So here's my current iteration of the best bagel recipe in the world. It's good stuff.
Mike's Super-Fantastic Mega-Bagels
Ingredients
* 2 cups warm water (472 grams), about 110 degrees F
* 2 packets active dry yeast (or 14 grams total)
* 3 tablespoons granulated sugar (42 grams), plus 1 tablespoon(14 grams)
* 5 to 6 cups all-purpose flour (~130 grams per cup = 650-780 grams total)
* 2 teaspoons salt (12 grams)
* 2 teaspoons vegetable oil (just wing it, here..)
Optional, yet mandatory, Toppings:
* 1/2 cup lightly toasted chopped onions (2 teaspoons each)
* 2 tablespoons poppy seeds (about 1/2 teaspoon each)
* 2 tablespoons sesame seeds (about 1/2 teaspoon each)
* 1 tablespoon kosher salt (about 1/4 teaspoon each)
Directions:
Combine the water, yeast, and 3 tablespoons (42 grams) of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups (520 grams) of the flour and the salt, and mix until the mixture comes together.
Add 1 to 1 1/2 cups )130 to 195 grams) additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
Remove from the bowl and punch down the dough. Divide into 8 equal pieces, about 4 to 5 ounces each, measuring about 4 inches across. Roll each piece into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
Preheat the oven to 375 degrees F.
Grease a baking sheet with the remaining teaspoon of oil.
In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. A couple at a time, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Add whatever toppings you have there at this time. The stuff should stick to the bagels now, cause they're sorta sticky from being boiled. Then, bake for 30 to 35 minutes, or until they look fantastic.
Remove from the oven and let cool on a wire rack.
So here's my current iteration of the best bagel recipe in the world. It's good stuff.
Mike's Super-Fantastic Mega-Bagels
Ingredients
* 2 cups warm water (472 grams), about 110 degrees F
* 2 packets active dry yeast (or 14 grams total)
* 3 tablespoons granulated sugar (42 grams), plus 1 tablespoon(14 grams)
* 5 to 6 cups all-purpose flour (~130 grams per cup = 650-780 grams total)
* 2 teaspoons salt (12 grams)
* 2 teaspoons vegetable oil (just wing it, here..)
Optional, yet mandatory, Toppings:
* 1/2 cup lightly toasted chopped onions (2 teaspoons each)
* 2 tablespoons poppy seeds (about 1/2 teaspoon each)
* 2 tablespoons sesame seeds (about 1/2 teaspoon each)
* 1 tablespoon kosher salt (about 1/4 teaspoon each)
Directions:
Combine the water, yeast, and 3 tablespoons (42 grams) of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups (520 grams) of the flour and the salt, and mix until the mixture comes together.
Add 1 to 1 1/2 cups )130 to 195 grams) additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
Remove from the bowl and punch down the dough. Divide into 8 equal pieces, about 4 to 5 ounces each, measuring about 4 inches across. Roll each piece into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
Preheat the oven to 375 degrees F.
Grease a baking sheet with the remaining teaspoon of oil.
In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. A couple at a time, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Add whatever toppings you have there at this time. The stuff should stick to the bagels now, cause they're sorta sticky from being boiled. Then, bake for 30 to 35 minutes, or until they look fantastic.
Remove from the oven and let cool on a wire rack.
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