New York Style Bagels

Yes you can!!

 You can use your sourdough starter to make the chewiest bagels out there*. I used the autolyse method for extra rise but you don't have to (autolysing is where we add the salt after the first rising to allow for that extra oomph as adding salt at the start inhibits yeast growth).

The basic ingredients**:

1.25 kg Plain organic flour
Water
3T sugar (I used honey)
2T salt


Method:

The night before:

• Make a sponge with around half a kilo of flour and a litre of filtered water. Make it thick as pancake batter. Let it stand overnight until it bubbles nicely.

Day 1 (the next day):

• Put some of your starter aside for the next batch and feed then fridge it.
• Then add the sugar to the leftover sponge. Add enough flour to form a soft dough and knead briefly - 1-2 mins is all you need if your starter is strong.
• Leave for 60-90 minutes in a warm place to rise.
• Time to autolyse. (Add the salt)
• Add the salt half a teaspoon at a time by sprinkling the ball and pulling the dough to stretch and knead it. Add all the salt till you generally can't feel the grains.

pull the dough to gently knead at this stage rather than pummelling it on the board.

 

Warning!!!! After a couple of minutes the salt will cause a chemical reaction where the gluten bonds will break down and the ball should suddenly get VERY VERY VERY sticky!!! You may need help... OIL YOUR HANDS!! This is all part of the fun of the autolyse method.

• Pre-oil a plastic bag and drop the ball of dough in. Use a peg or other device to secure the bag so the ball won't rise to much. Place in a bowl in the fridge for 12-36 hours depending on what you've got going on in your week.

Day 2:
Baking!

• Remove dough from fridge and place dough in an oiled bowl.
• Lay out some cling film (i find this easier than flouring a board) and cut off golfball-sized chunks of the dough. Stretch into tubes and join to form bagels. Lay on cling film. (Makes about 12) 
• Let rise for about an hour only.
• Put a large pot of water on to boil.
• Now I've found the easiest way to get the bagels into the boiling water without them losing their shape is to cut the cling film into squares and drop the bagel into the water by the corner of the cling film.... the film should roll right off the bagel once it hits the water and you can dispose of it and voila... perfect bagel shape.
• Wait for the bagels to rise to the top of the pot. Remove and place on a well-greased oven tray.
• Bake for 35-45 minutes until golden. 
• Place on a cooling rack and if you don't want that crispy sourdough crust but a softer bagel, cover the warm bagels with a plastic bag and some tea towels and leave until cool. You will have delicious chewy, soft bagels. 
• Toast the inside and serve with cream cheese!
• I like to freeze a big batch and take them out as I need them so they stay extra fresh. 

*warning - friends and family might insist you open a shop after making these.
**these are approximate amounts

Let's Bake Bread # 4 - To the Ovens!!

Above: Crusty Rye Loaves using the pizza stone method
To the Ovens!!

Stage 4 -: Baking the dough

There are a few methods which I use regularly: loaf tin, cast iron pot or pizza stone. All taste great, and are quite easy methods. With the pot you get a classic round loaf and deep golden colour and are ensured even cooking – great for beginners. With the stone you get a nice ‘earthy’ taste and can make shapes – baguettes or even flatbreads but you do have to check the underside to make sure it cooks properly and place a pan of water in the oven to ensure a humid environment. With the tin you get a very easy to cut loaf, great for toast or sandwiches.

Method

1. Unwrap the dough and set aside at room temperature for 3 to 4 hours, until it reaches room temperature in the middle and is fully risen and doesn’t spring back when you press it with your finger.
   
2. At the same time, pre-heat your oven to 230C for around 50 minutes to an hour.

Cast Iron Pot Method

1. Place the cast iron pot in the oven to heat for about an hour. Wearing oven mits, invert dough into heated pot that has been dusted with flour.
   
2. Sprinkle a light veil of flour over the dough. Slash the dough with a sharp knife or razor to create that classic sourdough pattern but more importantly to help the dough cook. Bake, covered, for exactly 30 minutes.
   
3. Remove lid and bake for a further 10 minutes till dark golden and bread sounds hollow when tapped on the bottom.
   
4. Remove immediately from pot and set aside in a wooden bowl or plate to cool for AT LEAST one hour. The bread is still ‘cooking’ at this stage and should not be cut for at least an hour after being in the oven or it will become tough.
   
5. When you can’t wait a moment longer after the hour is up, brew a nice pot of tea and cut off a thick slice, enjoyed with fresh cultured butter.

Pizza Stone Method

1. Place a baking pan filled with water on the floor of the oven. This will provide the necessary humidity for the bread to colour, which you don’t need when you use a cast iron covered pot.
   
2. Invert dough onto heated pizza stone that has been dusted with flour. Sprinkle a light veil of flour over the dough.
   
3. Slash the dough with a sharp knife or razor to create a pattern and to help the dough cook. Bake, for exactly 20 minutes.
   
4. At this stage you may need to turn bread over and bake the underside for a further 10 to 15 minutes so it sounds hollow when tapped on the bottom. As above, remove immediately from pot and set aside in a wooden bowl or plate to cool for at least an hour before eating half the loaf in one sitting!

Left: My Country-style white loaf cooked on the pizza stone, flavoured with salt and blackstrap molasses for extra colour and nutrition.















Loaf Tin Method

1. Proceed as for pizza stone method, above, ensuring oven has a water bath in it.
   
2. Make sure loaf has proofed IN THE TIN after it has come out of the fridge. When the loaf has come to room temperature and had its final rise in the loaf tin, slash and sprinkle with flour and bake as per pizza stone method.

Note: No more dry, floury-tasting bread! When friends and family taste this bread, you may have to start making two loaves at a time, like I do. Or even more……once you’ve had real bread, there’s no going back.
Next week: Let's make a plaited Brioche.