Working on my blister city bagels. 🥯
100% sourdough; 40% fresh milled; 10% whole wheat. 🌾
72h cold ferment, covered.
Boiled in heavy malt water 45 seconds on the top side only.
Baked in a deck oven 245C top 230C bottom, steam three times in the first three minutes of the bake.
insta post
35% KA WW
25% fresh milled Renan
10% rye
30% KA patent
Was gifted an Ooni Halo Pro by an immediate relative who “lost the bowl and attachments in a move”.
I have acquired the bowl and attachments, however it appears there is a part jammed in the attachment hub. This piece that appears stuck will not move up or down, or rotate in any way.
Any advice?
10 day process:
Day 1: get cherry blossoms from my tree, cover in water and add a touch of agave.
Day 2-3: ferment in a warm spot.
Day 4-8: drain liquid from solid. Use the fermented water to feed a new starter twice a day (1:1) with a low % of feed starter.
Day 9: mix bagels, shape, retard.
Day 10: boil, bake, enjoy the blisters :)
Ideally I’d retard longer but it’s the weekend ;)
Chasing the blisters. Drop any advice.