Bagels - Our Lowest Hydrated Dough...

Hello Bakers,

We had a great show on Saturday. Here is the link to the archive in case you missed it. Saturday's Show

Asking the questions on Wednesday is working so well! Our Bread Series on Saturday - low hydration to high hydration doughs - so exciting - I love this way to teach bread baking.
We started with bagels at 58% hydration. The great thing about starting with low hydrated doughs if you are starting out with bread making  or maybe coming back to it after a while.
This dough is so accessible - it comes together beautifully - the bulk fermentation stage (when the dough sits in a warm spot and doubles in size) is clear as is the proofing stage so bagels are a great bread to make at home. AND they taste so good - so much better than anything you buy in the grocery store. These bagels freeze great too - wrap them well and freeze them for up to one month.
Thaw at room temperature (thawing overnight works great) and then toast - oh so good!!!!
I hope you are inspired by this bread series and please tag me on IG - I love to see your beautiful bakes.

Equipment:
Stand mixer fitted with the dough hook, scale, bowl scraper, half sheet tray, parchment paper or silpat, veg oil or pan spray, medium to large pot for boiling the bagels, spider, slotted spoon or skimmer.
Yield 6 bagels - this recipe can be scaled up

Bagel MEP

244g water (80 degrees)
4g (1 teaspoon) Instant yeast or active dry
8g (2 teaspoons) vegetable oil
8g (2 teaspoons) honey
420g bread flour - I have used both King Arthur Bread Flour and Bread for Bread by Gold Medal
8g salt

Boiling Liquid
2 quarts water
50g honey, brown sugar or malt syrup
16g baking soda (optional) - this gives the bagels a deep golden brown bake - if you like you bagels to have a lighter bake then don’t use the baking soda

   Make space in your refrigerator for the tray of shaped bagels.

1. Combine water and yeast in the bowl of a stand mixer, fitted with the dough hook. Let stand for 5 minutes.

2. Add oil, honey, bread flour and salt.

3. Mix on speed 2 for 3 to 4 minutes

4. Change to speed 1 and mix for 4 more minutes. The dough will be tough and not sticky.

5. Let rise, covered, at room temperature for 1 hour to 1 hour and 15 minutes.

6. Divide the dough into 113 g portions. Depending on how you are shaping them, preshape into a short cylinder shape or a round cover and let sit for 7-8 minutes and then final  shape. Shape into bagels and place on a lightly sprayed parchment lined tray.

7. Cover and let proof at room temperature for 15 minutes.

8. Move to the refrigerator for 2 hours - no longer than 8. This chilling retards the bagels, slowing down the yeast and making sure the bagels don’t overproof when boiled.

9. Preheat the oven to 450 degrees

10. Bring water, honey or brown sugar and baking soda to a boil in a large saucepan.

11. Boil the bagels for 30 seconds on each side, flipping halfway through.

12. Remove, drain and return to the sprayed parchment paper lined baking tray.

13. Top with sesame seeds, poppy seeds or everything seasoning.

14. Bake for 17 - 20 minutes until the crust is shiny and a deep golden brown. Bake on the middle rack and spin the bagels halfway through if necessary.

15. Bagels freeze for up to one month.

 Topping ideas: Poppy seeds, sesame seeds, caraway seeds, sea salt, cooked onions or hydrated dry onions.

Bagel Dough after mixing

Bagels boiled, topped and ready to bake

Sourdough Basics! The DoughDr - First Episode of 2023!

Hello Bakers,
On Saturday’s episode the bulk of the questions were about sourdoughs, maintaining starters and breads. As the questions started coming in this week the vibe was all about bread. BTW - here is a link to the show - you can also find it archived on IG @ bakingwcolette. DoughDr Episode 1/7/23

There was a great question about hydration levels in breads from one of our bakers - this has inspired me to create a series of upcoming bread demos on the show teaching how hydration levels affect bread making - I polled the audience and got an enthusiastic response so we will be working low to high - starting with bagels - the lowest hydrated dough.
But first for those of you who are entranced by sourdough - the following is a tutorial for setting up a basic starter.

In this post, I want to show you how to start a sourdough starter in a simple and intentional way.

First ingredients and equipment.

So first - I want you to know that good quality bread flour is all you need. Most of the time, I am working with either Gold Medal Better than Bread or KA Bread Flour. Sometimes I order from Central Milling but most of the time I am using the brands that I can by close by - so don’t feel like you need anything special. BUT it does need to be unbleached and it will say so on the label.

And if you are starting your starter and you have read that rye flour is better to use at the beginning - it’s fine to start with rye. Rye flour is high in nutrients and fermentable sugars so it provides a great initial food source for the yeast.

Basic Bread Equipment:
1. Scale, set of bowls, stand mixer (very helpful), spatulas, dough scraper, sheet pans, parchment paper, serrated knife, spray bottle just for water, storage container for your starter - can be glass or plastic needs to be tall enough to contain the expanding starter, plastic wrap.
Bread Extras:
2. Bread (pizza) peel - here is a link to my favorite. Pizza Peel - it folds!
Lame - link to one I like Lame Example

Starting your basic starter - once it’s thriving - then you can transform it - make it wheat, rye, tight or loose - while maintaining a solid base.
To start your starter:

Choose a time that works for you - when you are in the thick of building your starter in the upcoming days - it will be every 12 hours.
Day 1: combine 50g of water (78 degrees) filtered is best - but tap can also be used and 50g bread flour (unbleached) or rye flour. Mix well and cover with piece of plastic wrap, secure the plastic wrap with a rubber band and leave out at room temperature.
Day 2: no feeding.

Day 3: Feed the starter 50g bread flour and 35g water. Mix until well combined. Cover and let sit 24 hours.
Day 4: Discard all but 75g of the starter - the discard is not usable at this time so compost it or throw it in the trash. Feed 50g of water and 75g of bread flour.
Day 5: Now the every 12 hour feedings start. Choose a time that works for you. I am an early bird so I feed my starter at 7:00AM and 7:00PM.

The pattern is every 12 hours, discard all but 50g of the starter and feed it 50g of water and 50g of bread flour. Store at room temperature, covered with the plastic wrap between feeding. More bubbles will begin appearing and it will start to look quite active.
Day 6: Discard all but 50g of the starter and feed 50g water and 50g bread flour.
Note: if you have started with rye flour - transition to bread flour starting on day 4.

The smell coming off the starter will be yeasty.
If there is any red liquid around the edges and it begins to smell bad - discard the whole thing and start over. Note: I have only had this happen once in all these years of sourdough baking! So it’s rare that a starter goes bad. The stinky red liquid comes from spoilage yeast microorganisms that haunt the mostly refrigerated environments - the same microorganisms that spoil long forgotten opened containers of ricotta and cottage cheese.

Back to building our starter. This is what we are looking for.

If you want me to check your progress - DM me a photo at bakingwcolette.
Next week on the show we will start our bread adventure working with hydration levels - low to high. First dough - bagels. For demo next week I will demonstrate the finished dough, shaping and the final bake. The recipe will then be published here on Monday morning.
Please join me next week at noon Pacific @bakingwcolette on Instagram.

Marshmallows! DIY Holiday Gifts from your Kitchen - Week 3

Happy Holiday Baking, Bakers!
Here are the companion recipes to Saturday’s episode - I had a lot going on with Saturday’s demo - two mixers going, magic of TV, piping, troubleshooting, cooking sugar and swirling food color. I had to call Servpro to help me clean the kitchen (just kidding). Here is the link to Saturday’s action packed show: Saturday's Show

Below are the recipes for the classic basic marshmallow and the vegan variation. I hope you enjoy making these and if you post photos - please tag me.
As always, if you have questions - let me know.
Have a safe and happy holiday season. The DoughDr will be back on Saturday 1/6/23 at noon Pacific.
Happy Holidays and Happy Baking! XO, Colette

Marshmallow Recipe

Equipment: Stand mixer fitted with the whisk attachment, 13”x 9” pan, small saucepan for cooking sugar, candy thermometer or paperclip, spatula, parchment paper, offset spatula, cutting board, knife for cutting

Pan spray or vegetable oil for greasing pan and knife 

Peppermint Marshmallow MEP

Ingredients: 

50/50 dusting mixture

57g powdered sugar

57g cornstarch

Sift together and set aside

18g (2 packages powdered gelatin)

187g cold water (water #1)

160g water (water #2)

266g granulated sugar

254g corn syrup

12g vanilla extract

Peppermint version:

8g peppermint extract or mint flavored liqueur

Optional: red food color for swirling

Lightly spray or grease the pan with clear vegetable oil. Line with parchment paper so that the paper fits perfectly.

Pour the cold water in the bowl of the stand mixer. Sprinkle the gelatin on top of the water slowly and let sit for 5 minutes until the gelatin is hydrated. It will look a little like apple sauce.

Add the water, sugar and corn syrup (#1) to the small saucepan - make sure not to get sugar up the the side of the pot - wash down with a wet pastry brush if there is sugar up the side of the pot.

Cook the sugar to 240 degrees.
Mixing on low speed, add the sugar syrup to the mixer.

Increase speed to medium and mix 1 minute, add flavorings

Increase speed to high and mix 5-7 minutes (this can take longer depending on the strength of the mixer motor) until mixture is thick and fluffy.

It has to be very thick and fluffy

With a greased or sprayed bowl scraper or spatula, scrape the mixture into the prepared pan.

For the peppermint swirl version, drizzle the food color over the top of the marshmallows - in a random pattern, drag a skewer or toothpick through the marshmallow, creating swirls.

Let the marshmallows sit at room temperature before cutting.

Cut the marshmallows into 1” strips and then the strips into 1” squares. Toss the marshmallows in powdered sugar so they don’t stick together.

The marshmallows can be dipped in tempered chocolate or in melted high quality chocolate wafers like Guittard’s. Guittard Chocolate Wafers

Package the marshmallows for gift giving or store in an airtight container. They are at their best for about 2 weeks.

Makes 1-8x8 inch

Ingredients
400g sugar
200g water
5g agar powder
100g aquafaba (garbanzo bean water)
1/4 t cream of tartar
1/4 t xanthan gum
5g vanilla extract

50/50 mixture
40g powdered sugar
40g cornstarch

Ingredients that are to small to weigh are in tsp.
Shake the can of garbanzo beans before pouring off the water
Dust an 8x8 inch square pan with 50/50 powder sugar cornstarch mixture
Combine water and agar in a medium-sized sauce pan, warm to dissolve stirring constantly
Bring the mixture to a boil, reduce the heat to medium and cook until slightly thickened, about 3 minutes.
Whisk in the sugar, until smooth. Cover the pot to wash down the sides.
Increase the heat to high, and boil for until the mixture reaches 225-230 degrees F.
In a mixing bowl combine the aqua faba (garbanzo liquid) cream of tartar and xanthan gum, whisk to dissolve
While the sugar is cooking start whipping the aqua faba on high speed, it will look like thick shaving cream. Add the vanilla and salt at this stage.
When the sugar syrup is ready (at 230'F) pour into the mixer in a steady stream on low speed, then increase to high for about 5 minutes.
Pour into the prepared pan, level off and dry uncovered for at least one hour

Rugelach - The DoughDr - DIY Holiday Gifts from Your Kitchen

Rugelach is a cookie that wants to be a pastry. Not all rugelach recipes are folded - as a matter of fact very few. But I saw this technique demoed when I was taking my CMB, certified master baker exam exam - this was demoed by one of our judges, Chef Leigh Ann, CMB Extraordinaire. This technique improved my rugelach game and I have used it ever since.
Rugelach was a wild card for us, one of the surprise item on that comprehensive certification list.
Grueling certifications aside, rugelach are a delicious cookie. Great for holiday baking, perfect for both Hanukah and Christmas - and all year round.

Try this version - it’s classic but that optional laminating - for those of you who love to laminate is really fun to master.

Equipment

Pizza wheel, brush, Stand mixer fitted with the paddle attachment

Scale, teaspoons, half sheet tray, rolling pin, dry brush, offset spatula, ruler,wax paper (optional but helpful) 2 baking trays lined with parchment paper or silicone mats

Rugelach - Mise en Place

113g butter (½ cup), cubed - cool room temperature

113g (½ cup)  cream cheese cubed - cool room temperature

120g (1 cup) all purpose flour

14g sugar

¼ t baking powder

¼ t salt
Stand Mixer Instructions
Combine the butter and cream cheese in the bowl of the stand mixer, fitted with the paddle attachment. Mix on medium speed for 1 ½ - 2 minutes until the butter and cream cheese are combined. 

Sift together the flour, sugar, baking powder and salt. Add to mixer bowl.
Add to the butter/cream cheese mixture and mix on low speed until the ingredients are combined, the mixture will look like cheese curds and is not yet a cohesive mass.
Scrape the dough out onto a light floured work surface.
Using the heel of your hand, working from the outside in, push the ingredients into a dough.

This next step is optional the dough could be simply formed into a disk and chilled for an hour. However, I encourage you to get the laminating a try - it builds beautiful layers into the rugelach.
To laminate: roll out to an approximate 5 1/2 “ x 12” rectangle - straighten the sides and square off the corners as best you can. It will be rough - its ok.
Fold the dough into thirds. Give the dough a ¼ turn and fold again.
Wrap in plastic wrap or a beeswax wrap and let rest for a minimum of one hour up to over night. The dough can also be frozen for up to 2 weeks.
Remove the dough from the refrigerator and pound the edges on the work surface to shape it into a round disk.
On a lightly floured work surface, roll out the dough into a 10” circle - ⅛” thick.
Spread fillings on dough - see filling recipes for directions 
Starting from the wider end, gently roll the rugelach and place them on a parchment lined baking tray 2” apart. Make sure the points are under the cookies Chill for 30 minutes.

Shape it rough we are not looking for croissant precision here

Preheat the oven to 350.

Baking Instructions

Brush rugelach with egg wash (1 egg mixed with 1 tablespoon milk or cream and a pinch of salt) Bake for 20 minutes, rotate tray, double pan if necessary. 
Finish baking until they are puffed slightly and golden brown.
The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.

Food Processor Ingredients
When mixing the dough in the food processor, the ingredients are the same. 
The difference is that the cream cheese and butter need to be at a cool room temperature.
Remove the cream cheese and butter from the refrigerator, cut into cubes and let sit out for 10 minutes before mixing.
Place the dry ingredients in the bowl of the food processor, fitted with the metal blade.
Scatter the butter and cream cheese over the flour and pulse 6-8 times.
Then process until the flour is covered with the fat. It will look like cheese curds.
Do not mix until the dough forms a ball.
Dump the dough onto the work surface, gather it into a cohesive mass.
Roll out to an approximate 5 1/2 “ x 12” rectangle - straighten the sides and square off the corners as best you can.
Fold the dough into thirds. Give the dough a ¼ turn and fold again.
Divide the dough in half - - round by lightly pounding the dough on the work surface.
Flatten into a disk about ½” thick.

Wrap in plastic wrap or a beeswax wrap and let rest for a minimum of one hour.

On a lightly floured work surface, roll out the dough into a 10” - 12” circle - ⅛” thick.

           Spread fillings on dough - see filling recipes for directions With the pizza cutter, cut the dough into 12 equally sized wedges.
Starting from the wider end, gently roll the rugelach and place them on a parchment lined baking tray 2” apart. Chill for 30 minutes.
Preheat oven to 350

You can do two fillings - no problem

           Baking Instructions

           Brush rugelach with egg wash (1 egg mixed with 1 tablespoon milk or cream), sprinkle with sugar - optional. Bake for 20 minutes, rotate tray, double pan if necessary. 

Ready to bake - the sanding sugar is optional but it does make them sparkle

           Finish baking until they are puffed slightly and golden brown. This can take a while - if the tops of the rugelach are not browning - move them to an upper rack to finish baking.

          The cookies can be kept covered at room temperature for up to 3 days or wrapped    airtight and frozen for up to 2 months.

The choice of fillings for rugelach are endless.

Here are some to try.

Cinnamon walnut:

198g sugar (1 cup)

8g (2 teaspoons) cinnamon

85g walnuts - chopped very fine if not mixing in the food processor.

In the work bowl fitted with the metal blade, combine the sugar, cinnamon and walnuts. Process until walnut pieces are very small and ingredients are well combined.

In a bowl, combine sugar and cinnamon, whisk until smooth, then add walnuts.

Filling rugelach:

Optional 1: After the dough is rolled into the circle, brush the dough with water and sprinkle generously with topping. 

Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper.

Options 2: Use Apricot jam instead of the water.

Chocolate Rugelach:
Melt (227g)  8 ounces of chocolate with (28g)1 ounce of butter in the microwave or over a double boiler. Stir until smooth. Let cool slightly. Spread over the dough, sprinkle with finely chopped nuts or the walnut filling above. 

Apricot: Adapted from the King Arthur Website:
In a food processor: Process 1/2 cup (57g) chopped dried apricots, 3 heaping tablespoons (57g) apricot jam or preserves, 1 teaspoon lemon juice, and a pinch of salt until the apricots are finely chopped, but the mixture isn’t totally smooth.

Savory Rugelach:
Omit sugar in the recipe. Method is the same.
Some flavor combination ideas: include pesto and parmesan cheese, roasted garlic and chopped parsley. Is a pizza rugelach possible - if you try this - lmk. 🙂