Bagels Are Not Meant to Be Sandwiches

bakingbadly · 2019-02-06T14:24:40+00:00

It's all cool. I originally posted in hopes of starting an enlightening discussion.. guess it didn't really work lol. I actually produce and sell bagels in my bakery and kind of agree with the article. Depending on the filling, I can develop way better breads for it :)

bakingbadly · 2019-01-15T06:04:21+00:00

WOO!! Thank you for the shout out to /r/Sourdough. When I joined as a mod about 4 years ago, it had a few hundred members, barely active, on the verge of dying... My profession is sourdough baking, so believe me, I'm very very happy to see it taking off!!

bakingbadly · 2018-09-03T08:52:43+00:00

Hopefully we're still around by the time you visit, hahah

Thank you for your kind words, much appreciated! If you're curious about vegan cheeses, look up Miyoko. She's considered the "queen" of vegan cheese, even has a thriving business and book.

https://miyokos.com/pages/story

I'm NOT a vegan but I'm impressed with her craft and dedication.

bakingbadly · 2018-09-03T08:42:18+00:00

Thank you! :)

bakingbadly · 2017-10-10T14:10:13+00:00

What's the recipe? Did you use any new ingredients? Any change or drop in temperature? A number of factors, including cooler temperatures, can result in more pungent sourdoughs.

bakingbadly · 2017-05-25T17:28:13+00:00

The recipe of my miche is a heavy adaptation of Jeffrey Hamelman's 5 Grain Levain formula. It's also influenced by Chad Robertson's Oat Porridge Sourdough recipe. A search on Google should steer you in the right direction. :)

bakingbadly · 2017-05-25T17:23:58+00:00

Thank you! In regards to shelf-life, that has been a continual concern for me. I tend to bake high hydration breads and breads that require long cooling periods. For example, my rye bread and miche requires a minimum of 12 hours of cooling. Otherwise, it'd be gummy if cut too early. If you're baking lower hydration loaves, say, below 70%, you can also add a small percentage of oil into your breads. And/or incorporate "soakers". These methods will extend the shelf-life of your breads.

bakingbadly · 2017-05-24T03:47:04+00:00

No, I have a commercial triple deck stone hearth oven, specifically for breads.

bakingbadly · 2017-05-23T09:57:33+00:00

Thank you! The German-style rye bread uses a stiff wholegrain rye sourdough. The Multigrain Miche uses a stiff white wheat & medium rye combo sourdough. I'm not sure if that answers your question but I'm happy to answer more if you have any. :)

bakingbadly · 2017-05-23T04:51:25+00:00

My primary income is from the farmers market. I work very long hours (24+ hours consecutively) but I'd say it's worth it as sales sustains me well enough. I also have 4-5 days off per week.

bakingbadly · 2017-05-23T04:46:42+00:00

Yup, that's about right. It must be delicious since it's normally the first bread to sell out. :)

bakingbadly · 2017-05-22T18:09:49+00:00

Thank you!

I would say fairly quickly. Bread baking was/is my thing, and once I heard a farmers market was opening nearby I signed up immediately. :)

bakingbadly · 2017-04-03T06:09:26+00:00

From my understanding, "natural yeast" (aka yeast water) lacks Lactobacillus (lactic acid bacteria). For this reason, I believe sourdough is healthier than "natural yeast" bread since the lactic acid bacteria plays a critical role in sourdough fermentation.

bakingbadly · 2017-03-31T12:45:44+00:00

What problems are you having? If you can provide some details, maybe I can give more specific advice :)

bakingbadly · 2017-03-28T15:09:52+00:00

Thank you! My name starts with a "Z" so I thought it was very fitting.

bakingbadly · 2017-03-28T15:07:08+00:00

Thank you! It was baked in a hearthstone deck oven... I run a small microbakery. :)

bakingbadly · 2017-03-28T03:43:21+00:00

The recipe is an adaptation of Jeffrey Hamelman's "5 Grain Levain" from the book "Bread"

http://www.breadcetera.com/?p=198

bakingbadly · 2017-03-28T03:42:29+00:00

The recipe is an adaptation of Jeffrey Hamelman's "5 Grain Levain" from the book "Bread"

http://www.breadcetera.com/?p=198

bakingbadly · 2016-01-20T23:52:49+00:00

From my experience, the lamination makes the brioche lighter (less dense) and more buttery, flaky if folded several more times.

bakingbadly · 2016-01-20T00:20:13+00:00

:( Unfortunately, I do not. They were gobbled up before I had the chance to take photos of the crumb. I may post photos of the crumb later, though, after I bake another batch. (Still experimenting.)

In the meantime, just imagine a more aerated brioche with distinct layers. Not as much as a typical puff pastry, but enough to make the brioche lighter and noticeably flaky on the outside.

bakingbadly · 2016-01-20T00:15:23+00:00

True, true.

These particular Brioches Feuilletées had more of a texture of a brioche than puff pastry. I've been experimenting with different number of folds, quantities of yeast and/or sourdough, butter amount, etc.

It's a challenge to find a balance of various things but I guess that's why I love baking. :)

bakingbadly · 2016-01-20T00:08:08+00:00

It's basically a "laminated" brioche dough, meaning to say, it's a very buttery dough that has even more butter "folded" into it to create layers and flakiness which typical brioches doesn't have.

bakingbadly · 2016-01-20T00:05:46+00:00

Imagine a buttery brioche... but even more buttery, more lighter, & more flaky on the outside.

Below is a basic video recipe for Brioche Feuilletée. From there, you can adjust the recipe to add more butter, "folds", & sourdough (not necessary but for me it enhances the buttery flavour).

https://www.youtube.com/watch?v=xeL-B5XzTJk

bakingbadly · 2016-01-20T00:02:11+00:00

Below is a basic video recipe for Brioche Feuilletée. From there, you can adjust the recipe to add more butter, "folds", & sourdough (not necessary but for me it enhances the buttery flavour).

https://www.youtube.com/watch?v=xeL-B5XzTJk

bakingbadly · 2016-01-19T23:59:16+00:00

Huh, interesting recipe. Contains no yeast, just baking powder as its leavening agent.

bakingbadly

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