05/05/2026
Bagel batch #3
The first recipe I tried was 100% naturally leavened with sourdough. I didnt love it. For me, I have learned there are some breads that benefit from a hybrid of instant & wild yeast.
The second bagel attempt I followed the Richard Hart recipe from his book. He uses a b**a (low hydration preferment with instant yeast) and active fed sourdough starter. I say these bagels are semi-sourdough because you have the instant yeast & wild yeast working together to give a beautiful rise & texture to these bagels.
I also baked this batch of bagels at a slightly higher temperature, helping with a more golden color. I plan to play around with oven temp & see how they bake in my Pico+ oven.
My next batch, I will experiment with using a blend of flours, including some fresh milled flour.
This is what I love about bread making. A very simple base that gives you a blank canvas for creativity & experimenting.
Go create something. Your brain & soul will thank you 💕 and if it is food related, your friends & family will also be happy 😉
