Homemade bagels

[overdrive148]

My son is opening a bakery in OR soon so we get all the fresh baked goods daily in this Pandemic. Good for the soul...not the belly

I'd love to hear how this goes for him! My wife keeps telling me to open a small bakery but I can't justify it with my current baking speed. I do it to relax, not to make money. Although my co-workers told me that I should 100% sell the braided lemon bread I made...

 

[nauga]

My wife keeps telling me to open a small bakery but I can't justify it with my current baking speed. I do it to relax, not to make money.

If you opened a bakery you could do it as a job and still not make money.

I'm never patient enough with the rise and mine come out small and tough, but I'm thinking of giving it another try.

Nauga,
yeasty

 

[overdrive148]

If you opened a bakery you could do it as a job and still not make money.

I'm never patient enough with the rise and mine come out small and tough, but I'm thinking of giving it another try.

Nauga,
yeasty

POA Bake-off? Same recipe, multiple contestants enter, one wins!

 

[Chip Sylverne]

If you opened a bakery you could do it as a job and still not make money.

I'm never patient enough with the rise and mine come out small and tough, but I'm thinking of giving it another try.

Nauga,
yeasty

Nothing wrong with a cold rise in the fridge overnight. Other thing that helps with that is proof the yeast for 20-25 minutes or so in warm water and sugar till it gets a good head on it before you dump it into the flour. Makes a huge difference.

 

[Chip Sylverne]

Here's today's iteration, kind of a ciabatta type thing. To get a good crust, put a little tray of water in the oven when you pre-heat, and throw a 1/4 cup or so on the floor of the oven when you put the bread in

 

[wsuffa]

Yep, Scott takes his Chicago pizza seriously.

Assuming you aren't making a rhyming joke, What kind of pizza is in Pisa? That's a long way off from Sicily.

Pisa is partly a rhyming thing, but the pizza I had was good. It's close to Naples-style.

Here's today's iteration, kind of a ciabatta type thing. To get a good crust, put a little tray of water in the oven when you pre-heat, and throw a 1/4 cup or so on the floor of the oven when you put the bread in

I use a spray bottle with water a couple of times during the cook. I am also learning to add a bit of wheat gluten to the flour to increase the glutens, add a touch of "chewy" and improve the crust. YMMV.

 

[Chip Sylverne]

Pisa is partly a rhyming thing, but the pizza I had was good. It's close to Naples-style.




I use a spray bottle with water a couple of times during the cook. I am also learning to add a bit of wheat gluten to the flour to increase the glutens, add a touch of "chewy" and improve the crust. YMMV.

I think the gluten content is why the bulk Costco flour yields better bread. Since I use a stand mixer, I mix the dough until it comes together, then let it set for 30 minutes in the mixing bowl. Then turn it on again for another 2 minutes to complete kneading before I take it out to rise. I read somewhere it helps in forming the gluten chains.

 

[steingar]

I use bread four and get nice results. Most of my loaves are sourdough, though I only use the batter for a flavorant. If use it as a levant I think I need all day to make it, and that kind of time I do not have.

 

[asicer]

I think the gluten content is why the bulk Costco flour yields better bread.

It's actually the protein content. The glutinen and gliadin proteins in flour combine during dough formation to become gluten. And as you already know, good gluten development = good bread. Most all-purpose flours range in the 10.5-11.9% range and most bread flours are in the 12-13.5% range.

One indicator of the protein content is the side panel nutrition info. If you see 4g of protein per serving, that bag of all-purpose flour in your hands is 11.7% protein and will probably yield a loaf of bread that approaches that of one baked from bread flour. 3.5g (the FDA rounds up) divided by 30g (the standard size measure of serving for flour) equals 11.7%

Of course there are other factors such as how finely ground it is, maltodextrin content, how well blended it is, bleached vs unbleached, how consistent it is, etc.

 

[Georgeyk17]

View attachment 85276 Here's today's iteration, kind of a ciabatta type thing. To get a good crust, put a little tray of water in the oven when you pre-heat, and throw a 1/4 cup or so on the floor of the oven when you put the bread in

Is looks like a dense sour dough loaf. Nice crumb

 

[bflynn]

The one thing the expat pizzamakers can't exactly duplicate is the water, which is believed to affect the taste and texture of bread and is often credited for the superiority of NYC bagels and pizza over all others.

Science disagrees with that. This is just one article I’ve read about the topic, but the answer has universally been that you cannot tell the difference.

I think what makes NY pizza great is snoot. And is is good, lots of great places around. Plus some bad ones. The best and worst NY style pizza I’ve eaten was in NY.