Bagels

3/4 teaspoon yeast

160 g warm water

315 g bread flour

2.5 teaspoons barley malt powder

Mix on low and how it just comes together. Then let rest for 15 minutes.

Add 1 teaspoon salt and mix on medium low for about seven minutes until smooth. 

Roll into 8 inch rings and form a ring. Pinch and roll the seam. 

Put on silpat dusted with corn meal, covered with oiled plastic wrap. Let rise for an hour then put in the refrigerator overnight. 

Take out a refrigerator. Preheat oven to 450.

When ready to bake, bring pot of water at least 3 inches deep to boil. Boil each bagel for about 30 to 40 seconds. Skim out to wire rack. Dip in toppings while still wet.

Bake for 15 to 18 minutes until golden brown.

Sourdough Pizza Dough

Working recipe

120 g starter

150g 00 flour

85g bread flour

2 t salt

20g olive oil

110g water

Buttermilk Biscuts

 1/2 c buttermilk

1/2 c sour cream

10 oz flour

1 T baking powder

1/4 to baking soda

1.5 t salt

8 T cold butter

2 T melted butter

Filling ideas:

Cheddar and scallions

Combine flour, baking powder, baking soda, and salt in the food processor and process until blended, about two seconds.

Add butter and pulse until the mixture resembles a course meal and butter pieces are less than 1/4 inch

In bowl, combine the flour mixture with buttermilk mixture and lightly folder with a spatula.

Roll out dough (food lab, page 160)

Bake at 425 degrees for about 15 minutes.

Sourdough bread

Combine in bowl:

120g Fed sourdough starter

170g lukewarm water

180g bread flour

Cover and let rest at room temperature for 4 hours. Refrigerate overnight.

Add:

135g bread flour

7g sugar

1 1/4 teaspoon salt

1/4 teaspoon citric acid

Knead to form a smooth ball.

Let rise 2 to 5 hours.

Form loaf and let rise 2 to 4 more hours.

Preheat oven to 425°

Bake 25 to 30 minutes