Friday, 29 April 2011

Country bread for brunch

I wanted to make a multi grain country bread for a while. so I started out making a poolish on Thursday night.
On Friday night I went to Park n save to get from kibbled grain from the bulk section and then go home to make the dough.

After the dough rise double in size and put it in the fridge overnight.

On Saturday morning took the dough out from the fridge and wait for it to return to room temperature and shape it into a ball and let it rise again for 40mins. Bake it for 35mins and it's ready. However I found it is still wet inside next time I will bake it for 40mins instead.

Tuesday, 26 April 2011

More bagels

Previously I wasn't very happy with the blisters on my bagels and have done some research about it and found out that they were caused by long retardation process. However long retardation is a good thing because the bagels will have more flavor.

I have found this bagel recipe online using the poolish method.

So I decided to make more bagels but this time use a poolish starter to enhance the flavor but a shorter retardation in the fridge. This time I keep my bagels in the fridge for 7 hours instead of overnight.

Here are my bagels using poolish. The blisters on the crust are less obvious and they still taste pretty good and smell nice.