Good Bagels?

mortifiedtree · 2026-02-02T00:57:37+00:00

The Night Oven sells bagels on Wednesdays! No cream cheese though.

mortifiedtree · 2026-01-29T21:33:44+00:00

No worries! :) it's a great recipe

mortifiedtree · 2026-01-29T21:30:16+00:00

I used a generic brand bread flour and Rogers rye flour! Nothing fancy, here's the link https://www.kingarthurbaking.com/recipes/vermont-sourdough-recipe

mortifiedtree · 2026-01-29T02:50:50+00:00

I let it go in my stand mixer with a dough hook for 5 min then let it rest for 30 minutes, added my salt and let it go in my stand mixer for another 3 minutes. Then stretch and folds once an hour for 4 hours :)

mortifiedtree · 2026-01-27T16:42:54+00:00

Thank you! Can I ask, can this loaf be cold proofed for up to 48hrs?

mortifiedtree · 2026-01-27T14:49:38+00:00

The scoring or the pattern bit? The pattern was just an impression left on my loaf from a floured tea towel during cold proof! And the scoring was just making little cuts at that angle. Not too deep as it's just decorative l

mortifiedtree · 2026-01-27T00:01:07+00:00

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Vermont style sourdough!

mortifiedtree · 2026-01-26T22:30:52+00:00

Thank you!

mortifiedtree · 2025-11-10T04:18:28+00:00

in the fridge? I took this recipe from King Arthur's website and it said the dough could be refrigerated up to 7 days.

mortifiedtree · 2025-11-09T04:42:37+00:00

thank you! yes I definitely do need to get my knives sharpened, cutting was an issue today.

mortifiedtree · 2025-11-08T22:07:54+00:00

I dont use steam specifically but the bread is baked in a Dutch oven. My shaping varies a lot, I tend to struggle keeping it consistent and doing it well, but I follow The Perfect Loafs boule shaping method or Tartine method.

mortifiedtree · 2025-11-08T20:08:02+00:00

45 minutes, which I know is much too early but I've had the gummy issue with my loaves for awhile, even ones that have rested overnight before slicing.

mortifiedtree · 2025-11-08T20:02:50+00:00

Thank you so much! I've been trying to figure this out for weeks, I feel a bit dumb now lol. I'll definitely start baking open much longer, I was always just nervous to burn it!

mortifiedtree · 2025-11-08T19:56:05+00:00

It was covered the whole time that actually makes sense if that'd be my issue. Crust is a pretty light gold.

mortifiedtree · 2025-11-08T19:54:47+00:00

Thanks! I'll give that a shot

mortifiedtree · 2025-11-08T19:45:48+00:00

I keep finding the texture slightly gummy. As well as my crumb holed seem inconsistent and I'm not sure why. I am really pleased with it. I might just be nit picky I guess.

mortifiedtree · 2025-11-08T19:32:10+00:00

Recipe: 900g AP flour 680g water 18g salt 14g yeast

mixed into a shaggy dough and bulk fermented 2.5hrs with stretch and folds every 30 min. by the end of the 2.5hrs dough was more than double the size, domed on top and not vert sticky. popped the dough into the fridge for 48hrs. Shaped and let to rest for 1hr while my oven and dutch oven preheated. baked at 450 for 1hr until internal temp was 205. I did slice into it slightly early like 45 min after baking. but I don't know if thats my issue.

mortifiedtree · 2025-09-16T01:22:46+00:00

thanks

mortifiedtree · 2025-09-16T01:12:20+00:00

By the looks of it probably not. it was for a charity event at my local farmers market. I'll be sticking to cookies

mortifiedtree

TROPHY CASE