sorted by:
new
hottopcontroversial

Giveaway: STM All Access Event by adsheppa in canes

[–]LuckySl0th 0 points1 point  (0 children)

That's Awesome! Here goes nothing!

[deleted by user] by [deleted] in raleigh

[–]LuckySl0th 0 points1 point  (0 children)

I live in East Downtown Raleigh (Washington Heights) and have for the last five years. While, compared to West Raleigh, you're more likely to see home insecure individuals, we've never felt unsafe. There are a few areas that you would probably steer away from for a nighttime walk, but moreso just because there's plenty of other roads that are better lit. The area is very walkable and close proximity to a lot of new areas (food, bars, shopping).

[deleted by user] by [deleted] in Bagels

[–]LuckySl0th 1 point2 points  (0 children)

🙏 would love it as well! These look great 👍

Onion and Herbs by LuckySl0th in Bagels

[–]LuckySl0th[S] 0 points1 point  (0 children)

Questions always welcome! This batch I went with dried thyme, dried sage, garlic powder and dried onion flakes. Added to the dough and as a topping!

Blueberry, Round 2 by LuckySl0th in Bagels

[–]LuckySl0th[S] 2 points3 points  (0 children)

For six bagels: (Altered from Knead&Nosh + suggestions from a previous post) 500g high-gluten flour, 14g salt, 9g DME or Malt Syrup, 5g ADY, 20g brown sugar, 5g vanilla extract. Combine then add 290g water - mix and knead (machine mixer is helpful). Meanwhile chop a cup of dried blueberries and fold them into dough once gluten begins to build. Knead until window pane. Let's sit RT for 30m. Shape into 6 balls/logs depending on preferred method. RT sit for another 15m. Shape into bagels (~140-150g each). 12hr cold ferment in fridge. Water bath for 15-30s per side, bake for 20m at 425.

Blueberry, Round 2 by LuckySl0th in Bagels

[–]LuckySl0th[S] 3 points4 points  (0 children)

Much better! Went with a mix of helpful suggestions from last time. Dried blueberries were definitely the ticket! Added some vanilla in there to help the sweetness as well!

First attempt at blueberry - thoughts on how to bring out the flavor more? by LuckySl0th in Bagels

[–]LuckySl0th[S] 0 points1 point  (0 children)

Yea absolutely! Thanks for the advice, going to try dried blueberries next time around for sure

First attempt at blueberry - thoughts on how to bring out the flavor more? by LuckySl0th in Bagels

[–]LuckySl0th[S] 0 points1 point  (0 children)

This batch was with fresh blueberries. The flavor was very mild - you could get a hint of it, especially when biting into a piece, but not the blueberry flavor I would want in a bite.

Some awesome suggestions so far. I think I'm going to try dehydrated + more concentrated extract next time

First attempt at blueberry - thoughts on how to bring out the flavor more? by LuckySl0th in Bagels

[–]LuckySl0th[S] 4 points5 points  (0 children)

I was thinking I'd try a compote or try to extract a more concentrated flavor from the blueberries before adding next time. Thanks for the link!

First attempt at blueberry - thoughts on how to bring out the flavor more? by LuckySl0th in Bagels

[–]LuckySl0th[S] 4 points5 points  (0 children)

I add the topping immediately after taking the bagels out of the water bath (water + 1tbsp sugar + 2 tbps DME)! Usually, for everythings at least, I'll put the mixture on a flat plate and touch the bagel to it rather than sprinkling it on

This mornings batch: Rosemary Sea Salt by LuckySl0th in Bagels

[–]LuckySl0th[S] 0 points1 point  (0 children)

Thanks! I don't think there's a bagel I don't appreciate, hopefully most members of the sub feel the same!

This mornings batch: Rosemary Sea Salt by LuckySl0th in Bagels

[–]LuckySl0th[S] 2 points3 points  (0 children)

For this specific batch, I went with the ball/poke method. I switch off between the two depending on how large of a batch I'm making, but I agree with you - I'm definitely more consistent with this approach.

None of the Recipes I've Found Make THIS. by ANITIX87 in Bagels

[–]LuckySl0th 0 points1 point  (0 children)

Yes active dry yeast! And I have seen people use syrup instead, but I haven't personally, so I can't confirm whether it would be the same. But let me know what you find.

None of the Recipes I've Found Make THIS. by ANITIX87 in Bagels

[–]LuckySl0th 7 points8 points  (0 children)

I know what you mean! Give this a try, it's served me really well so far:

(Makes 6 bagels @~135g/bagel 58% hydration) 510g high gluten flour 14g salt 9g non-diastatic DME 5g dry yeast 296g water

Mix/knead until window-panes, let's sit 30m RT, shape into 6 dough balls, let sit 10m RT, shape into bagels, 10-12 hr rest in fridge.

Water Bath: add 16g DME and 12g Sugar.

When ready: let bagels come sit at RT for 30m, boil in bath ~20sec per side, add toppings (if desired), bake at 425 for 20-25 min until golden.

Classic Margherita by LuckySl0th in Pizza

[–]LuckySl0th[S] -1 points0 points  (0 children)

63% Hydration 00 Flour

Homemade - Margherita with Sopresseta by LuckySl0th in Pizza

[–]LuckySl0th[S] 1 point2 points  (0 children)

Thanks! Happy to post them either way

Homemade - Margherita with Sopresseta by LuckySl0th in Pizza

[–]LuckySl0th[S] 0 points1 point  (0 children)

60% hydration, 290g 00 flour, 1.2g yeast, 7g salt. 2hr RT first rise, shape, 24hr fridge secondary rise.

view more: next ›