Friday, May 27, 2016

Bagels, Baguettes, and Jalapeno Loaf

Sometimes you wonder if you could make several different products from a single dough.   Especially you don't want six same baguettes.  Bagels, mini baguettes, and Jalapeño loaf are what I decided to make.  And this is one of such test.   
The same starter has been fed and used to make the leavens over and over for next starter to make these breads.  Poolish and bulk leavens are the keys to make the sourdough bread style bagels, mini baguettes, and jalapeno loaf.  
To begin, a week to a week and a half ahead start building the starter.  
50/50 flour and water and a pinch of dry yeast in a clean jar with a lid.   I followed Tartine's starter recipe.  Let it ferment away from the light.  Keep the normal starter exchange duty every day.   Mx, cover, and ferment.  Once the leaven passed the floating test, it is added to the leaven ingredients to make bulk leavens.  Check previous postings on the sourdough bread formulas.   Once it also passed the floating test, it is combined with the main ingredients listed to make Leavens in the previous posting for the sourdough bread formulas, then, as instructed, mixed with the poolish, and so forth.     http://rockdavinci.blogspot.com/2015/12/polly-sourdough-bread-adventure.html

When leavens and poolish are mixed in well with the ingredients listed in the fomula.  Cover and let rise.  Do four turns every 40 minutes.  If the dough feels more time to develop gluten, do more turns.  When doubled in size after the satisfied last turn, transfer to work surface. Divide dough equally.  (I use digital scale.) 
BAGUETTES:  Shape some into baguettes.  Make slits.  Let rise till 1-1/2 time its original size.  Bake at 500'F. With steam. Doneness:  When golden brown and sound hollowish.  
BAGELS:   Shape others into bagels.  Cover and let rise to double in size.  Bring a pot of water to boiling, add some salt.  Turn heat to simmer.  Lower the raised bagel dough into water.  Boil for 1 minute.  Remove onto a rack.  'tranfer to baking sheet line with Silpat or parchment paper.   Apply eggwash.  Apply poppyseeds or other favorite toppings.  Bake in 500'F oven on a baking sheet covered with parchment paper. 
JALAPENO LOAF:  Chop up well drained jalapeños  and roll out the dough for loaf bread by hands.  Sprinkle the jalapeños evenly on the rolled out dough.  Fold in each end of the dough to the center.  Form into rounds.  Line a bake proof round breadpan or pot with parchment paper.   When it rose 1-1/2 time its original size.  Bake at 500'F with lid on. With steam.  Done when the internal temperature reads 210'F at least.   Open the lid to Brown the bread, if necessary.  Lower the temp at that point to 475'F.
            frothy starter                                             floating test



Bagel is simmered in hot water for a minute, transfer to a rack, egg wash is applied, poppy seeds are sprinkled, baked in pre-heated 500'F oven. 
Divide some dough out to make bagels.  Round the dough.  Cover and rest. 
Apply egg wash and sprinkle with poppy seeds.



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