Month: March 2016
Wholewheat Bagel
For 8 bagels 550g flour (2/3 bread flour, 1/3 wholewheat) 20g sugar 1/4 tsp yeast 250g water 1 egg 10g salt 25g butter (room temperature) Preparation time: 20 minutes (preparing dough), 20 minutes (shaping), 30 minutes (boiling+baking) Mix all the ingredients like for bread. Add the butter. Knead for 10 minutes until the dough is… Continue reading Wholewheat Bagel
Baguettes with very slow fermentation
I knead a batch of bread and let it rise over night. Unfortunately, when I woke up at 6 to prepare my baguettes, the dough had almost not risen! I always assumed that it was important that the dough double in volume before shaping the baguettes… I was wrong, and it defies all the bread… Continue reading Baguettes with very slow fermentation
Baguette Croissant 