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Sourdough Recipe

Everyone always seems so surprised how I make my sourdough loafs. I don’t knead or stretch my dough when I make my lazy loaf and when I do make a more traditional sourdough loaf - even then I rarely stretch the dough or work it more than once. I just can’t be bothered. Some people would call me lazy and in tribute to them I named my bread “Lazy” loaf. But really, I’m efficient, I don’t knead to do the work the yeast is going to (see what I did there) and I’m sure master bakers would scoff but like it’s bread and it’s delicious and it’s not full of preservatives, just flour, water, salt, oil with sourdough starter and it’s delicious. If you want an artisan loaf hit up Noble bread. If you want to make bread like the witches in the woods, follow the instructions in the video above.

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Bagels

The recipe I used for these bagels is from my brother in law (who also has the mother of my ‘starter’), I remember he showed me the recipe links and I was so overwhelmed and scared, but I figured out how pick and choose the steps I wanted to follow and the timeline of fermentation that worked for me. With that approach, I felt confident attempting the bagel recipe he shared. I modified it slightly and hope you find it just as easy and efficient as I did. You need about 12-18 hours start to finish with about 3-4 check ins with the dough. Mix, wait 30 knead, wait 6 hours, divide, form, leave in fridge overnight, thaw 2 hours, boil, bake. Actual effort time is about an hour or two at most. Makes about 8-9 bagels

Ingredients:

  • 150 grams of starter

  • 300 gram of BREAD flour

  • 250 gram of all purpose flour

  • 270 grams of water (charcoal filtered or kangen water preferred)

  • 23 grams of molasses (original recipe: malt syrup)

  • 11 grams of salt

  • Tablespoon of baking soda for bath

Instructions:

  • Mix bagel ingredients

  • let rest for 30 minutes after mixing

  • kneed for up to 10 minutes

  • stretch and fold twice

  • Bulk fermentation 6 hours

  • shape into 110 grams and let proof for 30 minutes out of fridge

  • proof in fridge uncovered

  • pull out morning of and thaw for 1-2 hours

  • boil with baking soda (bath)

  • apply topping after removing from water

  • Bake at 450 for 16 minutes on pizza stone or cast iron skillet.