u/RoninKillz

First time trying donuts in an air fryer. Worked out fairly well.

Still needs some refining but using a biga definitely bumps up the quality in many ways. It stays fresher longer, mixes easier, and makes shaping A LOT easier.

Biga

Bread flour 265g

Water 159g

Yeast .26g

Mix and let sit for 14hrs

Bagel Dough

Bread flour 265g

Water 111g

Honey 10g

Salt 9.5g

Malt 4g

Yeast 1.3g

Biga 424

Bulk fermented in the fridge for 8 hrs then shaped and proofed in fridge overnight.

Boiled in plain water for 40 seconds one side 20 seconds the other side

Baked on sheet pan at 515 F for 12 min

Is there a way to cover the white part that’s left in a way where it doesn’t look all herky jerky from the pencil strokes? It seems like I can blend the strokes pretty well in small spaces but when it’s big open spaces like the blue sky it tends to look choppy.

Bread Flour 85%

Water 53%

Salt 2%

Levain 27.5%

Mixed all the ingredients till incorporated. Let rest 30min. Built strength over the next 30min using the resistance of the mix bowl. Two folds 60 min apart. Reshape and shape and proof in a basket. Mix to bake 7.5 hours

Baked at 425°F for 25m and vented 5m

Seed Soaker was 30g sunflower seeds, 15g millet, 20g millet, and 50g boiling water. Let that sit for about 4 hours before folding it in.

Locked in my formula and have been getting great results. Now I'm pushing the number of bagels I can make at a time. This was supposed to be twelve but cause if rounding it ended up being eleven

Was playing around with enriched dough and overbaked and undermixed it but these patterns are fun.

I've been trying to hone in my cold ferment proofing time so I decided to make nine bagels and spread them out over three days

All the bagels are

Bread flour 100%

Water 56%

Salt 1.8%

Diastic malt powder .62%

Yeast .35%

I mixed all the ingredients together. Spent 20 min building the strength, I flatten and roll up and wait five min and flatten and roll up again. Did that four times. Let the dough rest for 20 min and then divided and preshaped. These are roughly 120grams. Rested for 1 hour, then we're shaped. Roughly two hours in a warm environment from mix to fridge.

Left side is 18 hours cold ferment

Middle is 42 hours cold ferment

Right side 66 hours cold ferment

All were boiled with plain water for 40 secs top side down and 20 secs bottom side down. Oven temp was 525 for 12min, baked in a sheet pan.

I'm obsessed with the wetlands by my house so Ive been thinking about what kind of creatures would live in my fantasy world and what would be there tasks/reason for being. I think this will be a knife carried by the agrarian tribals that live in the wetlands.

Trying to reach peak pizza dough.

It's my bagel recipe but this one is at 80% hydration. 24 hour bulk ferment overnight in the fridge

Not perfect but heading in a good direction.

Measurements are all in grams, the loaf was 570 grams(20 ounces).

Baked 460 degrees F with water and towel for 25 min and 5 min vented.

Took my bagel recipe and bumped up the hydration to 80% and added a cornmeal soaker.