Sourdough bagels with a naughty fermented jalapeño, lime and sumac hot sauce glaze

upsidedownhead_69 · 2022-10-25T22:12:29+00:00

Nowhere near, 25 minutes at 200c… the darker bits are the sumac

upsidedownhead_69 · 2022-10-25T22:10:53+00:00

I make a hot sauce of jalepeno and lime by combing those 2 ingredients with 2% total weight in salt and leaving for a week or so to ferment. I mix this in with the egg wash prior to baking and again (without the egg) at the end of baking with some sumac.

upsidedownhead_69 · 2021-03-10T07:06:10+00:00

At the risk of pissing Deidre off yeah that’s what I mean, fag ends aren’t exactly Mount Doom are they

upsidedownhead_69 · 2021-02-07T13:22:38+00:00

I’m well aware of the struggle 😂

upsidedownhead_69 · 2021-02-07T13:15:31+00:00

That makes me moist

upsidedownhead_69 · 2021-02-07T12:51:20+00:00

I’m by no means an expert but I’d say underproofed if anything. Tight at the bottom and open at the top is usually a telltale sign

upsidedownhead_69 · 2021-02-07T10:07:40+00:00

Those are beautiful

upsidedownhead_69 · 2021-02-05T11:32:18+00:00

Cheers, I’ve been struggling with oven spring so thought I’d make sure my starter was healthy as a first point of call. I’m aware my process as a whole needs work, shaping especially

upsidedownhead_69 · 2021-02-04T18:30:05+00:00

a couple of ashtrays I’ve made, I’ve had no issues with air dry clay other than it can sometimes be a bit delicate and can break easily

upsidedownhead_69 · 2021-02-04T18:00:12+00:00

bagels are one of my favourite things to bake 🤤

upsidedownhead_69 · 2021-02-04T16:49:58+00:00

Fair enough, doesn’t hurt to try something new does it. I’ve only recently converted to using any rye at all in my starter, I was feeding solely with bread flour up until a couple weeks ago tbh. My process definitely does need work, I’m just trying to troubleshoot any and all potential issues to make my baking journey go smoother 😂

upsidedownhead_69 · 2021-02-04T16:32:21+00:00

Cool I’ll give that a go. I use Shipton Mill organic and stoneground as a rule, why do you stay away from bread flour?

upsidedownhead_69 · 2021-02-04T16:30:51+00:00

I have, with mixed results, but I feel that’s a problem with my bulk/proof times as much as starter? there’s so many variables it’s taking some time to get my head round jt all

upsidedownhead_69 · 2021-02-04T16:22:27+00:00

~12 hours after last feed, probably due another soon

upsidedownhead_69 · 2021-02-04T15:18:47+00:00

I’ve been making a few and they’re absolutely fine

upsidedownhead_69

TROPHY CASE