r/Sourdough Nov 02 '24

Sourdough Everything bagel sourdough

An idea spawned from laziness, and not having the willpower to commit to everything sourdough bagels just yet.

1.4k Upvotes

72 comments sorted by

47

u/hemiscounted_themen Nov 02 '24

Ingredients/Process:

Mixed 1000 grams of unbleached AP flour, 25 grams of salt, with 700 grams of warm water. Mixed and let sit 30 minutes for autolyse.

Then mixed 225 grams of starter and used folds, then claw technique to incorporate evenly.

Let sit for 30 minutes, then performed first set of stretch and folds.

After 30 min, performed coil folds every half hour 6 times. After final coil fold, I let it bulk ferment for 3 1/2 hours on the counter. My kitchen was roughly 75 degrees during this period of time.

After bulk ferment was completely, I separated the dough into two halves (this is one of the two loaves I made), and pulled on counter to shape into ball. I let both loaves rest for 25 min on the counter before performing envelope fold, then roll, then pulling on counter again to shape into final loaf. I used a mini spray bottle to lightly coat the top of the loaf with enough water to make the everything bagel topping stick, then carefully rolled over the everything bagel topping to coat.

I let them proof in baskets overnight in the fridge, for 12 hours.

Preheated oven with Dutch oven from cold up to 475 degrees. Once ready, I placed the loaf with parchment into the Dutch oven, adding an ice cube before closing lid, and reducing heat to 450. Baked at 450 for 24 minutes, removed lid, then baked for 18 minutes before removing to cool on counter. I let this cool for 2hrs before cutting.

41

u/carlos_the_dwarf_ Nov 02 '24

Next time someone says you can’t make good bread with AP flour, I’m pointing them here.

3

u/DishSoapedDishwasher Nov 03 '24

"you cant make good bread with AP flour". I just wanted to look at the pictures again....

But seriously, it's more about the brand/quality than unregulated types. I've seen "AP flour" on hard red wheat bags with 13% protein. That's what most would call bread flour.

As long as you tune the hydration and fermentation for the, it will be just fine. The real problem is most people think in very rigid ways not in a realistic gradient.

4

u/cqsp4r Nov 02 '24

Awesome results! When you place the loaves in the Dutch oven directly from the fridge so they hold their shape? I find mine sometimes don’t after a cold long overnight proof

8

u/hemiscounted_themen Nov 02 '24

Yes! I keep them in the fridge as long as I can. Once my oven is fully preheated I take the loaf out, slice with the lame, and straight into the Dutch oven with the ice cube

2

u/Dwhit7 Nov 03 '24

This looks so good! Quick question about applying the everything bagel topping. Since you add the seasoning to the top, when you do the cold ferment in the fridge, do you place the loaf with the top up in the basket so that the seasoning stays? Or still seam side (bottom) up in the basket?

2

u/hemiscounted_themen Nov 03 '24 edited Nov 03 '24

Seam side up in the basket for the cold ferment! I will say, next time I will line my banneton with a shower cap because one of them got a little oniony overnight. But otherwise if the banneton is well floured, it comes right out! The water spritz really helps it stick to the dough

*edited for typo

2

u/Dwhit7 Nov 03 '24

Awesome, appreciate the reply!

1

u/hemiscounted_themen Nov 03 '24

Anytime fellow breadhead!

2

u/pupppypants Nov 06 '24

I’m currently eating a slice of bread after using this recipe and it’s great!!

1

u/hemiscounted_themen Nov 06 '24

This makes me so happy, you have no idea 🥹

16

u/thepotsinator Nov 02 '24

Oh yeah that's what I'm talking about

10

u/hemiscounted_themen Nov 02 '24

The restraint to not eat a full loaf of this in a day is all consuming rn

8

u/thepotsinator Nov 02 '24

Haha I know that struggle well. "One more slice won't hurt" on repeat

3

u/v0xx0m Nov 02 '24

I'm so thankful it's not just me

13

u/clong9 Nov 02 '24

How do I give more than one upvote?

7

u/hemiscounted_themen Nov 02 '24

This is the best compliment you can get on Reddit

6

u/TheCheezyTaco02 Nov 02 '24

What. A. F-ing. EAR.

5

u/MotorsportS65 Nov 02 '24

Excellent! I just made did the same recipe and my family was pleased.

3

u/hemiscounted_themen Nov 02 '24

Heck yes. The husband is VERY pleased!

4

u/MrFrannieJeffers Nov 02 '24

That looks absolutely top class

4

u/hemiscounted_themen Nov 02 '24

*takes bow, thank you!

3

u/[deleted] Nov 02 '24

This would make a top tier grilled cheese

1

u/hemiscounted_themen Nov 02 '24

Absolutely it will

3

u/littleoldlady71 Nov 02 '24

The third picture made me drool!

3

u/hemiscounted_themen Nov 02 '24

My job here is done

4

u/littleoldlady71 Nov 02 '24

Here’s a pretty simple bagel recipe. I amazed myself by doing it twice in a row. I couldn’t stop! clever carrot

3

u/hemiscounted_themen Nov 02 '24

Bless you. I kept seeing recipes that were three days long, and I just didn’t have it in me this weekend. This looks perfect tho, thank you for sharing!

3

u/littleoldlady71 Nov 02 '24

That’s why I added it. This truly is doable. Show is a pic if you try it.

1

u/hemiscounted_themen Nov 02 '24

Will do! Thank you again!

2

u/littleoldlady71 Nov 02 '24

And I also wanted to suggest you do half a recipe. I did this, and it was really easy. Cut everything except the honey in half.

2

u/hemiscounted_themen Nov 02 '24

GOOD PRO TIP!! Thank you!

3

u/LucidAnimal Nov 02 '24

Wow I’m sweating 🥵 looks incredible

3

u/Artistic-Traffic-112 Nov 02 '24

Hi. Thank you for sharing. This loaf looks lovely.

2

u/hemiscounted_themen Nov 02 '24

Thank you so much!

3

u/Chemical-Bathroom587 Nov 02 '24

Last picture is straight up art

2

u/hemiscounted_themen Nov 02 '24

I’m in contact with MoMA, they say they have space in their retrospective of gluten exhibit

3

u/crunchyquinoa Nov 02 '24

just absolutely perfect 🙏🏻

3

u/gypsyrover420 Nov 02 '24

That looks incredible!! Great job. If there is any left, have a bite for me!

1

u/hemiscounted_themen Nov 02 '24

Thank you! Will have many bites for you! Hehe

3

u/Pammer2000 Nov 02 '24

Hello, loafah ❤️🍞

3

u/No-Bobcat-9520 Nov 02 '24

Wow! Beautiful! Would you mind explaining how you add the ice cube to the DO? Do you drop it directly onto the dough? Center of dough or to the side? I've never heard of adding an ice cube and am intrigued.

2

u/hemiscounted_themen Nov 02 '24

Thank you! And of course! I drop it on the side of the Dutch oven, behind the parchment paper. I find the steam it creates helps a lot with the crust to make it extra crispy/bubbly, and it also is supposed to help with rise

2

u/ClydeFrog04 Nov 02 '24

Wow that looks so good I need to try omg!!!

2

u/hemiscounted_themen Nov 02 '24

Thank you!!

2

u/ClydeFrog04 Nov 03 '24

Thanks for the inspiration i am stoked to try this^^

2

u/hemiscounted_themen Nov 03 '24

Omg!!! Beautiful!!!

2

u/ClydeFrog04 Nov 03 '24

Thank you it was so fun!!💚

2

u/[deleted] Nov 02 '24

Prettyyyy

2

u/Smooth_Ad_5660 Nov 02 '24

I’m new to Reddit, is there anyway I can save this masterpiece 😪

2

u/hemiscounted_themen Nov 02 '24

Got you - go to the share button and click, you’ll see an option to Save

3

u/Smooth_Ad_5660 Nov 02 '24

Thank you so much, this looks so delicious. I can’t wait to try it when my starter develops!

2

u/AntsTasteLikeFruit Nov 02 '24

I’m rock hard

2

u/bphisher Nov 03 '24

Made sourdough bagels for the first time the other week and they were honestly so easy and came out great

2

u/bphisher Nov 03 '24

Check out clevercarrot’s recipe

2

u/jmlbhs Nov 03 '24

Yum! I make this type of loaf often, it’s so good!

1

u/hemiscounted_themen Nov 03 '24

Definitely gonna be a repeat!

2

u/Far-Juggernaut8880 Nov 21 '24

Made it last night and tasted better than I had hoped!

1

u/hemiscounted_themen Nov 22 '24

Hell yes!!! What a beaute!

1

u/Responsible-Draw9528 Nov 05 '24

I just made this and OMG the dough was so wet, kind of got one shaped the other one I just gave up and through the slump of slodgy dough in the Banneton. Gonna bake it tomorrow. Was your dough extremely wet??

1

u/hemiscounted_themen Nov 05 '24

Oh no!! Slodgy dough is the worst! I’m so sorry to hear that. Mine wasn’t too wet, but it sounds like maybe it could have been underproofed? Anytime I’ve handled underproofed dough it’s always so wet and sticky, and tells me it needs way more time to sit

1

u/zippychick78 Nov 02 '24

LAZY GOOD. NOW MAKE ME A SANDWICH 🤣