Thread: Who bakes bread?

big, that's an interesting variation on a Challah recipe. First, the combining of the oil and flour, the vanilla and the assembly of the dough. Have to try it in a month or so. Back log of frozen bread that need to be used up first.

It makes a soft, moist and slightly sweet loaf.

I tried something new today - Pain a l'Ancienne. It was an interesting method and a super hydrated dough. Much like Ciabatta. But the fermentation is delayed. Instead of using luke warm water, you use ice water (40 degree F). The cold water and immediate refrigeration of the finished dough keeps the yeast dormant until the following day. Then you just take it out of the frige and let it ferment for about 3 hours. It makes an outstanding bread at home.

I use a similar method for making true water bagels. They call it retarded rise or something like that. I form the bagels and then quickly put it in the refrigerator for a day or two well covered and then they go into the boiling water. Unfortunately bagels like that a very hard to find. Most are just from a mix and then extruded and baked.

Originally Posted by OCDshaver

I tried something new today - Pain a l'Ancienne. It was an interesting method and a super hydrated dough. Much like Ciabatta. But the fermentation is delayed. Instead of using luke warm water, you use ice water (40 degree F). The cold water and immediate refrigeration of the finished dough keeps the yeast dormant until the following day. Then you just take it out of the frige and let it ferment for about 3 hours. It makes an outstanding bread at home.

Would it work to freeze it? Cook it in 2 weeks or a month?

big, I hesitate to call the current bagel a bagel. Puffy, soft, doughy, bagel like objects is as close as I can call them without resorting to foul language. I literally teethed on the old fashioned water bagel and I miss them dearly. If I find free time somewhere in the next decade I just might make some.

Originally Posted by 32t

Would it work to freeze it? Cook it in 2 weeks or a month?

No prob,wife do's it all the time for up tp two mos..

Originally Posted by 32t

Would it work to freeze it? Cook it in 2 weeks or a month?

It very well might but I really don't know for sure. But to be honest, the rationale behind the delayed fermentation is to allow enzymes to break down the starches into sugar before the yeast can begin feeding on them. It yields more for the yeast to feed on once fermentation begins and leaves more behind for the palate as it's eaten. Freezing may stop all of the processes and defeat the purpose. But I really don't know. In spite of the complex theory behind it all, it's really not as complicated as a traditional baguette.

Originally Posted by thebigspendur

I use a similar method for making true water bagels. They call it retarded rise or something like that. I form the bagels and then quickly put it in the refrigerator for a day or two well covered and then they go into the boiling water. Unfortunately bagels like that a very hard to find. Most are just from a mix and then extruded and baked.

I haven't made them yet but I have some recipes for them. I've successfully weaned myself off of them trying to lose some weight. I'm afraid if I start making them, I'll be right back where I was.

Originally Posted by Razorfeld

big, I hesitate to call the current bagel a bagel. Puffy, soft, doughy, bagel like objects is as close as I can call them without resorting to foul language. I literally teethed on the old fashioned water bagel and I miss them dearly. If I find free time somewhere in the next decade I just might make some.

I have fond memories as a kid of going into the local bagel bakery with my father and getting those hot bagels and eating them right there and then.

The problem these days is outfits like Einstein and similar are interested in the bottom line and they don't want to pay a unionized baker. So they hire an unskilled person who only has to dump a bag of mix into a mixer, add water and then dump the product into an extruder which churns bagels out by the thousands. Spray some chemical shine on and sprinkle the toppings and right into the revolving convection oven. Then charge a buck or more per bagel. You know why you don't see Bialys in those places? it's because you can't extrude them. They have to be made by hand and that requires a baker and they won't hire them. I make em all the time and boy do they taste gooood.