Sour dough bagels

Sour dough bagels

 

The night before you want bagels mix together:

1 1/2 cups active starter

2 cups warm water

3 tbsp sugar

8 cups flour

1 tsp salt

I let this mix in my Bosch for 5-10 minutes. 

Place dough in a greased covered bowl over night.  

In the morning cut the dough into 16 pieces and form into buns.  Once you have formed the buns use your thumbs to make a hole in the bun.  Place on a greased pan.  Allow to rise for 30 minutes covered.  Meanwhile boil water.  

Once the bagels have risen boil for 30 seconds per side.  

Once they cool for a few minutes dip in a seasoning of choice: sesame seeds, poppy seeds, everything bagel etc. 

Bake at 425 for 20 minutes. 

Fluffy Brioche

Fluffy Brioche 

Mix the following ingredients for 10 minutes in the morning. 

4 cups flour

1/4 cup sugar

1 1/2 cup active starter

3 eggs

1/2 cup warm milk

Let rest for 30 minutes then add:

1/4 cup cubed butter slowly while mixing. 

Transfer the dough to a buttered bowl.  Cover and let rise all day.  Place in the fridge overnight. 

When you take the bread out of the fridge cut it into 4 pieces and form balls.  Place the balls in a large buttered bread pan.  

Allow to rise another 2 hours covered. 

Egg wash the top of the bread and bake at 400 for 40-45 minutes.  

Allow to cool at least an hour before eating. 

Garlic sour dough knots

Garlic sour dough knots

In the evening mix together:

1/2 cup sour dough starter

2 cups warm water

5 cups flour

2 tsp salt

2 tsp thyme leaves 

2 tsp garlic powder

Place in a greased bowl and let rise overnight.  In the morning place the bowl in the fridge. Two hours before you plan to serve them take the bowl out of the fridge and divide into 24 pieces. Roll like a snake and tie in a knot.  Place on a greased pan and let rise for an hour covered in a towel. 

Bake at 400 for 25 minutes. Brush with butter and serve.  

Sour dough focaccia

Sour dough focaccia

1/2 cup bubbly sour dough starter

1 1/2 cups cold water

1 tbsp honey

4 cups flour

1 tsp salt

1 tbsp Rosemary

2 tsp garlic powder

I mixed these in my Bosch for 5 minutes.  Then I poured 2 tbsp olive oil in a large bowl and placed the dough in the bowl and covered it with Saran Wrap.  I did this in the evening and allowed to rise 18-20 hours.  At dinner time the next day I placed the dough on my oiled pizza stone and preheated my oven to 425.  Pull out the dough to cover the stone and poke finger holes all over.  Top with up to 1-2 more tbsps of olive oil, some rosemary and sea salt and bake for 25-30 minutes.