Homemade Bagels

I see so many people posting online about getting into baking and I love it!  The circumstances are unfortunate, but there's no better time to bake. I've always found baking so relaxing and satisfying. It gives you a sense of accomplishment, and delicious smells and tastes to enjoy. 

I've been extremely busy with work lately, so Matt has been doing all the cooking.  We've had some wonderful meals and I'm able to focus on work without worrying about planning and shopping. 

I finally had a real day off and decided to make these bagels. It's actually a 2-day process.  Make and shape the dough the first day, let it rise in the fridge for 24 hours, then boil and bake the second day.  

Warm fresh bagels just out of the oven are well worth the wait!  

We had them with plain cream cheese, but next time I'll add fresh chives or minced red onion.  

To make bagels you need a few special ingredients and items that may not be in everyone's kitchen.  They use bread flour (hard flour) not All-Purpose flour.  They also need instant yeast, not active dry or rapid rise yeast.  The recipe also calls for barley malt syrup.  I found one jar on Amazon.  It was expensive but I was going to go for it.  Unfortunately it was sold out by the time I tried to check out.  I used brown sugar instead and had a dark, crunchy crust on my bagels.

The recipe I used is from Serious Eats, by Stella Parks at BraveTart.  The method uses a Yukone, flour and water cooked on the stove to make the bagels brown and crisp. It's then added to flour, salt, sugar and yeast in a food processor with water to make a very stiff dough.  My food processor struggled a little because the dough was so stiff, but it came together in the end. 

The most challenging part for me was rolling out the dough balls. I had a hard time getting them smooth without seams. But the final bagels turned out ok.  

Poking the hole in the dough to make the bagel shape was the fun part.  The bagels then sit overnight in the fridge. 

Boiling and baking is quick and easy.  My bagels were dark golden brown after only 23 minutes in the oven. I also added Everything Bagel Seasoning to two of the bagels, and left the rest plain. 

The recipe makes just 8 small-ish bagels, which was perfect for us. The bagels turned out nicely.  I would like to try again with the barley malt syrup to see if it makes a difference.  

I recommend reading the whole story on Serious Eats before making the bagels. There's also a video.  But this was a very simple, satisfying baking project!

Fougasse - Herbed Bread

I've been enjoying The Great British Baking Show for a few years now.  It is such a lovely, calming competition show - basically the opposite of shows where contestants back-stab and sabotage each other. 

I have a decent baking vocabulary, but I'd never heard of Fougasse until I saw it on this season's botanical baking episode.  

Fougasse is a french flatbread, filled and topped with herbs, and shaped to look like a leaf.  

I really love baking bread and wish I did it more often. It can be a little warm to bake bread in the summertime, but this bread is so quick and easy, it's not going to make you sweat. There's no kneading, it can all be done in a mixer with a bread hook.

I used the recipe directly from the PBS Great British Baking Show website. 

I divided the dough in two and baked only one loaf to start.  

I tried to stretch and shape the dough by hand, like a pizza, but it ended up too thin in the middle and too thick on the outside, so it burned a bit in the oven.  The unburnt parts still tasted amazing though!

Since the dough is similar to pizza dough, I figured it would hold the same way in the fridge, so I refrigerated the second half of the dough for a few days until I was ready to try again.  

This time I used a rolling pin to roll out the dough evenly, and it worked perfectly.

We ate our fougasse with a simple soup and salad dinner, but it is amazing dipped in oil and balsamic vinegar as an appetizer.  It would also be a lovely gift to bring to a dinner party, to serve or for the hosts to enjoy on their own. 

Here's the recipe from the PBS website, with slight adaptations: 

Ingredients
500 g all purpose flour, plus extra for dusting
10 g table salt
7 g package instant yeast
2 tbsp olive oil, plus extra for greasing and drizzling
350 ml warm water
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
2 tsp chopped fresh sage
½ tsp dried oregano
flaky sea salt

Directions

Place the flour, salt and yeast into the bowl of an electric mixer fitted with a dough hook. 

Add the olive oil and three-quarters of the water. 

Begin mixing on low speed. As the dough starts to come together, add the remaining water very slowly. Mix for another 8 minutes on a medium speed. 

Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. 

Place the dough in a large bowl that has been coated lightly with olive oil.  Cover with plastic wrap and leave to rise in a warm place until at least doubled in size – about an hour. 

Dust the work surface with flour. Pour the dough onto the floured surface and divide the dough in half.  You can shape and bake both loaves now, or refrigerate half the dough in a zip-top bag for up to five days. 

On parchment paper, roll each dough half into a flat oval. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them. Make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasize the holes.

Lift the dough on the parchment and place onto a baking sheet. Place the baking sheet inside a large plastic bag and leave to rise in a warm place for 20 minutes. 

Preheat the oven to 430F.

Spray or drizzle a little olive oil over the top of the loaf.  Sprinkle with oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base. 

Remove from the oven and while still hot, brush with more olive oil and sprinkle with sea salt.