Bagels bagels bagels!!

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Bagels! Yes I love them. I really do. But I haven’t made them in a while. Maybe it’s because of the many steps involved. But once you start it’s actually not that bad and I do enjoy it. And with bagels you can really enjoy experimenting, playing around with the dough and fillings and toppings.

This time I made simple ones for sandwiches. Whole meal bagels with LSA powder (Linseeds, Sunflower seeds, Almonds). I was going to put some linseeds on top but I completely forgot. I do this sometimes, completely forgetting to sprinkle the toppings. ¬†After boiling the bagels, you need to be quick to put them in the oven. So after boiling them, all I am thinking about is putting them in the oven… quite literally! You could also say I am simply forgetful. ūüôā

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This time I made sandwiches with some prosciutto, avocado and carrot salad. The carrot salad gives you crunchiness and freshness and cheering colour to your sandwiches.

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Also, I made chocolate bagels with cranberries! These are mini size so I could have two  for snacks. Maybe I should have rolled the chocolate chips inside, instead of mixing it with the dough. I was worried when I was boiling them that the chocolate might stick out and melt, but it was ok. The cranberries worked better than I expected. I love a bit of sourness in sweets. For these, I used the apple yeast which I blogged about in the previous post! It did a great job. I am not sure I could taste the apple though.

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<Bagels with LSA>

210g of High grade/ Strong flour

30g of Whole meal flour

10g of LSA (linseeds, Sunflower seeds, Almond powder)

3g of Salt

8g of Honey

80g of  wild yeast starter   [30%]

50g of lukewarm water and 80g of soy milk  [52%]

Method :

  • Mix all the ingredients and knead well until it’s smooth.
  • Let the dough rise in a warm place until it nearly doubles. (You can skip this process if you wish to get firm bagels, I sometime skip this when I eat bagels straight from the oven)
  • Divide the dough in four (mini-size six) and rest them for 20 min under cover.
  • Shape the dough into bagel shapes. Let them rise in a warm place for 1.5 hours. Make sure they are covered to prevent them from drying up.
  • Preheat the oven at 190‚ĄÉ.
  • Boil 2L of water in a wide pan or frying pan with a teaspoon of sugar or honey. (once boiling, turn the fire down to medium heat, and bring the water down to a simmer)
  • Boil the bagels upside down for 30 seconds then turn them over, for another 30 seconds.
  • Quickly place them on the baking sheets and put them in the oven. (When you have topping, sprinkle on top) ¬†Bake it for 18 min at 190‚ĄÉ.

<Chocolate and Cranberries bagels>

240g of High grade/ Strong flour

10g of unsweetened cocoa powder

15g of brown suger

50g of lukewarm water and 80g of soy milk  [52%]

80g of  wild yeast starter   [30%]

Method : the same as the bagels with LSA

This post is submitted to YeastSpotting.

Triangle goodies – Natural yeast scones

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Scones with natural yeast. Yes natural yeast is not only for bread! You can use it as baking powder. I made these scones with chocolate chips this time for our three o’clock snack. I like them with nuts too. I usually use chocolate chips with pistachio or almonds. Again, these scones have more flavour than scones just with baking powder I think. Like the pancakes with yeast¬†from my previous post, I make this dough the night before. This is super easy if you have a food processor. You can prepare the dough in less than 10 min. Another good thing is that you can make a big batch and keep it in the fridge for up to 5 days. While the dough is in the fridge it will slowly rise and the texture will be slightly different depending on the time in the fridge. The more you let it rise, the lighter the texture. It’s quite enjoyable to find the texture you like. I want to try to keep this longer in my fridge but I am not patient enough to wait that long. Maybe I should make double the quantity next time. ūüôā

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My mademoiselle number 2 is waiting for me to say “go”. ¬†They love these scones as much as I do!

Triangle Yeast Scones with Choco chips  (makes 10 triangle)

125g of High grade/Strong flour

25g of Whole meal flour

3g of Salt

40g of Sugar

100g of Unsalted butter

100g Natural yeast starter (leaven) – recipe is here

One egg york

65g of Milk

80g of Chocolate chips

Method

  • Dice unsalted butter into 1 cm cubes
  • Using a food processor mix flour, salt, sugar and butter until all become powdery
  • Tear the yeast starter into small pieces then add them in the food processor, whiz a few times
  • Add chocolate chips and whiz again for a few seconds.
  • Add egg yolk and milk and whiz again until the dough becomes crumbly.
  • Put the dough in a plastic bag or cling wrap and shape it into one big square.
  • Let it rise in a warm place (25‚ĄÉ) for 4 hours or put it in the fridge over night. (you can keep it up to 5 days in the fridge)
  • Preheat the oven at 170‚ĄÉ. Cut the dough into triangles, bake them at 170‚ĄÉ for 15 min.

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Fig and Walnut Epi

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In France this bread is called “Epi” which is the “ear” of the wheat, because of its shape. Again this is first time I make epi shaped bread. There are so many things I want to try!!

This shape is great for snacks as you can tear bite sizes easily. I saw many recipes with this bread with bacon inside. I didn’t have bacon in the fridge so I made a sweet variation.

I love the combination of fig and walnuts. I always have some in my pantry. I should have made more as it all disappeared so quickly!

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Fig and Walnut Epi

220g of High grade/Strong flour

30g of Whole meal flour

100g of Wild yeast starter (see the recipe here)

5g of Honey

3g of Salt

155g of Lukewarm water

50g of Dry figs (soak in hot water then chop them into small pieces)

40g of Walnuts (Roast then chop them into small pieces)

Method

  • Mix all the ingredients except for the figs and the walnuts in a large bowl and knead for 10 min.
  • Cover the bowl with cling film or a wet tea towel and let it rise in a warm place until it doubles in volume.
  • Divide the dough in four, shape them into balls and let them rest for 20min. (loosely covered with cling film or a wet tea towel.) ¬†[bench rest]
  • Work on one ball at a time, cover the rest. Roll a ball into a long rectangle shape. Place 1/4 of the figs and the walnuts in the centre, roll it into a stick. Do the same for the rest of the balls.
  • Put the 4 sticks on a baking sheet and let them rise in a warm place for 1-2h. (loosely covered with cling film or a wet tea towel.) [final rise]
  • Preheat the oven at 240‚ĄÉ with a baking tray up side down. Using kitchen scissors, cut¬†diagonally but being careful not to cut all the way through. Position them as on the second picture from the top. (You can find videos on how to shape Epi on Youtube!)
  • Bake them in the oven at 220‚ĄÉ for 16-18min.

This time, I used fresh walnuts. So we made boats with the shells! Ready for a race in the bath!

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Organic prune yeast

This is my starter (leaven) made from organic prune yeast.

I wanted to make it from raisins as it is meant to be easier but I couldn’t find raisins without oil-coating. I checked a number of shops and asked around a couple of organic shops… but no luck.¬†So I used prunes instead.

When you use prunes (or any other dried fruit), make sure it doesn’t contain preservative nor oil. Check the ingredients at the back of the package. If they’re oil-coated, it’s usually indicated as ¬†“vegetable oil” or “sunflower oil”.

Yeast extract 

First I make prune yeast extract by adding 225g of water and 75g of prunes (without oil coating and preservative) [water 3: prunes 1] * in a sterilized glass jar.  * I used to put [prunes 3 : water1] on this post by mistake. I apologise to those of you who tried my method.

I leave it in a warm place for 3 to 10 days (it depends on ambient temperature), shaking it a little and opening the lid every morning. (I check the smell as well.)After a few days you will notice the smell changes and gas coming out like when you open a beer bottle. It’s nearly there!

When it’s ready (the yeast has developed) you will see all of your prunes (or raisins) float in the water with tiny bubbles on top. It should smell a little like a sweet wine.
Once I reach this stage I leave my jar for one more day at room temperature to make sure it’s working then keep it in refrigerator.

Starter 

Once you have your yeast extract you can make your starter. There are a few methods to do this but here is an easy one.
You will need

  • 2x 50g of yeast extract
  • 50g of whole meal flour
  • 2x 50g of high grade (strong) white flour
  • 50g of water

Day 1 : Mix 50g of the  yeast extract and 50g of whole meal flour together in a large jar (about 2l). Leave it in a warm place until the mixture doubles in size. Then keep it in the refrigerator.
Day 2 : Add 50g of the yeast extract and 50g of high grade flour into the jar and mix. Leave it in a warm place until the mixture doubles in size, then keep it in the refrigerator.
Day 3 : Add 50g of water and 50g of high grade flour into the jar and mix. Leave it in a warm place until the mixture doubles in size, then keep it in the refrigerator. *when you keep your starter in refrigerator, you should  repeat Day 2 step every a few days (or when you use the starter).

Every time I mix the mixture I mark the volume of the contents by sticking a piece of paper on the jar, that way it’s easy to see when the mixture doubles in size.
You might notice that the ratio of flour to liquid is it is always 1:1.
Instead of using water in the last step, you can use more of the yeast extract to make your starter stronger. And of course, you can use your choice of flour. One more thing, you can keep maki

Now the starter is ready for baking bread!

You can use yeast extract for baking bread if you wish but I prefer using the starter as it’s much more stable and takes less time to ferment.

There are many uses for this yeast extract – I will try to make lots of yummy things using it and will post the recipes!