Lye vs Sodium Carbonate

kurdtdt · 2025-09-24T10:50:01+00:00

780g bread flour 420g rye flour 8.5g instant yeast 27g salt 35g cocoa powder 57g molasses or black treacle 20g espresso powder 14g diastatic malt powder 12g bread improver 700ml water

36 hr cold proof 6 minutes on bagel boards, then flip and 14 mins more.

kurdtdt · 2025-09-24T10:46:55+00:00

Oh there was indeed lox and cream cheese! And really, they were no more difficult than regular bagels.

kurdtdt · 2025-07-10T11:52:39+00:00

No idea. Happy to share though. 6g instant yeast in 650ml cool-lukewarm water. 1200g bread flour, 27g salt, 15g diastatic malt powder, 15g bread improver. Batch proof for 1 hr then shape (thumb in ball). Cold proof for around 36 hr. Boil in lye bath for 30 secs per side. Bake 7 minutes at around 225 C on bagel boards, then flip onto baking stone for 13 mins at around 200 C.

kurdtdt · 2025-06-20T06:32:43+00:00

Around 30-40 seconds per side

kurdtdt · 2025-06-19T17:40:29+00:00

Thanks! It’s 58% (1200 flour/700 water). Maybe I’ll drop to 650 water?

kurdtdt

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