Some Flavored Bread Recipes
Some people think all you need to make bread is flour (white flour!), water, salt, and (of course) sourdough starter. Others think that more variety is a good thing. We like a bit more variety. We hope you'll try some of these recipes, and that you'll enjoy them as much as we do.
Mike,
I’ve known you for awhile and figured that I should send a few bucks your way for your contribution to the bbga forum. It was nice to put a face to the weekly bulletin writer during J and W’s Bread Symposium.
I’m looking forward to trying YOUR bagel formula, even though my customers love those I’ve been baking, they have yet to meet my standards, and I’m anxious to try yours.
I’m kinda sad to see Mitch resign, but I must agree with it Mike Nolan that whatever was paid for the result was too much.
Happy baking, keep the newsletter rolling. Hope your folks are doing well.
Peyton
Boulanger sur le Bateau
On le Bateau in Canada
Peyton.
A (much) belated thank you! I’d thought I’d replied to your note a year ago, but it seems not.
Bagels are a very personal thing for a baker. I hope my recipe turned out OK for you. If not, I have a yeast based Montreal style bagel recipe over at https://www.thenewburgundians.com/montreal-style-bagels/. These are yeast risen and not without their charms. One is they are so fast, I’d say 80% of the flavor in 20% of the time.
Some people argue about what is better, a New York style bagel or a Montreal style bagel. I like both, but have had neither from the master bakers of their cities. I suspect one of the issues is that New York bagels aren’t what they used to be. Too many bakeries have gone to using the bagel making machine which requires a higher hydration dough, which in turn means a softer bagel. There are a few authentic bagel places left, at least for now. It’s somewhat like comparing Sophie Hawkins with Sophia Loren. One is the first blush of her beauty, the other is 86 years old – still attractive but past her best by date. We can compare pictures of Sophia Loren when she was younger with pictures of Sophie Hawkins today, but it’s harder to compare the New York bagels of yesterday with the Montreal bagels of today. It would not surprise me to find that the Montreal bagels of today are better than the New York bagels of today….. anyway, please let me know how your bagel experiments turn, or turned, out.
I think Mitch paid for the sins of the board. But it is all a black box we can’t see the insides of.
Best wishes,
Mike