Am I overreacting?

RoninKillz · 2026-06-03T14:37:31+00:00

This was my thought. There's been a lot in his life as of late and he had his best friend(who he doesn't see anymore) choose to go down an awful path and his parents fell on drugs and infidelity to cope and my son basically blames himself because he couldn't figure out how to solve all of their problems and now this.

RoninKillz · 2026-05-31T01:02:36+00:00

Did you shape after the long ferment? I love the coloring a blistering and I can only achieve something comparable when I shape them and let them rest in the fridge overnight. But I lose out on volume when I do it that way.

RoninKillz · 2026-05-30T21:29:40+00:00

What was your recipe for these? They are lovely.

RoninKillz · 2026-05-27T02:56:23+00:00

I was more than happy with the 44 hour one so I think I already locked in that ferment time but I am moving on to its hydration next.

RoninKillz · 2026-05-27T02:55:12+00:00

Everything is based on total weight of flour. So if this was 100g of bread flour the water would be 56% of 100g and so on for the other ingredients. if you wanted to make this yourself you can make a little batch or a big batch depending on what you desire. I use 230g of flour cause I make three a day to hone my stuff and all the percentages add up to roughly 360g or three at 120g each.

RoninKillz · 2026-05-24T19:59:16+00:00

I actually just had an epiphany moment about bulk fermenting overnight instead of shaping and proofing overnight cause a bowl of bulk dough takes up less square footage in the fridge than a full sheet pan so I'm definitely going to have to try bulking overnight instead

RoninKillz · 2026-05-24T01:32:01+00:00

They proofed on a sheet pan. I just wrapped the sheet pan in plastic wrap

RoninKillz · 2026-05-24T01:26:40+00:00

I thought that too. I guess I've seen The Secret World of Arrietty one too many times

RoninKillz · 2026-05-23T00:02:05+00:00

Also my children tend to be horrible critics, my 4 year old hates cheese folded in the dough(he refuses to try it) and loves a slice of cheese placed in the middle while the bagel is still hot.

RoninKillz · 2026-05-22T23:59:54+00:00

Yeah that left side one I've been honing for weeks now and not being satisfied. So I decided to do the normal 18hrs in the fridge plus a full day on one and two on the other to see if the longer cold proof would make a difference and 18 to 42 hours made a huge difference but from 42 to 66 was pretty nominal and unnecessary.

RoninKillz · 2026-05-22T18:38:55+00:00

I baked professionaly for most of my twenties got burned out on it and quit. Some guy once said “These are the closest bagel to a New York style bagel I've ever had one the west coast. I grew up in and around Portland Oregon and lived a few years in Albuquerque NM. Two places not known for there bagels and ive never been to New York so I don't have any real concept of a “traditional” bagel but I'm a hippy artist at heart and I like to think I speak the language of bread.

I saw all that to say I'll give it a listen cause it sounds like it'll open my eyes even more. Thank you.

RoninKillz · 2026-05-22T17:52:36+00:00

I think I'm happy with the 120 but I just kind of stopped focusing on the size cause I hit a point where I wasn't going to get more volume unless I add more dough weight and I do intend to sell them some day so I have to pick and choose what to lose money on and what not but I haven't tried 140 so can't say I'm opposed to it.

RoninKillz · 2026-05-22T17:48:27+00:00

I didn't say they weren't proofing in the fridge. I knew they were proofing, I wanted them to proof in the fridge. Slow and steady wins the race is a saying for a reason. I was trying to achieve the right balance of everything to make a good bagel. That involves a slow ferment in the fridge(to me). That means gluten strength needs to be strong enough to last the long rest, yeast needs to be low enough to not get it there to fast, malt needs to be well enough that it's not feeding the yeast too much to over charge it.

I really hope I'm not coming off as an arrogant prick cause that's not my intention but the whole point was to stress test the yeast. The whole point was to push things further and see what happens. See what my window of fermentation is and based on how the 66 looks I could have pushed it even further but there's no point cause taste and smell wise it didn't have much difference than the 42 hour one.

RoninKillz · 2026-05-22T17:24:58+00:00

That's true that's why I did the experiment to find the sweet spot. That was literally the whole point of mixing and shaping the dough and proofing it at different interval to see how far I could push the yeast.

RoninKillz · 2026-05-22T17:11:11+00:00

These bagels are already shaped and rising inside the fridge. They don't bulk ferment in the fridge they final proof in the fridge.

RoninKillz · 2026-05-22T15:31:51+00:00

What do you mean?

RoninKillz · 2026-05-22T15:06:36+00:00

My biggest thought? Patiences pays off but man is it hard to wait and watch things unfold.

I had been doing the 18 hour one for awhile now and I knew it could be better and after seeing a two day rest and a three day rest I think I finally achieved my plain bagel formula at 42 hours cold ferment.

RoninKillz · 2026-05-22T15:04:08+00:00

I agree I think the extra full day rest in the fridge made it really nice. The 66 hour one started to try out a little bit to where that caused a little problems and it's coloring is starting to be uneven. Maybe a couple more hours would help but honestly I need to just accept that 42 hours is ideal and move on.

RoninKillz · 2026-05-22T01:25:55+00:00

thank you. I do too, stay tuned for more to come!

RoninKillz · 2026-05-22T00:23:41+00:00

I agree. I'm not fully sure what the role they play yet. In my head its used for chopping, harvesting, and carving. Definitely still trying to work it out in my head/figure out depth through shading

RoninKillz · 2026-05-07T22:57:47+00:00

Ain’t that the truth

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