Wednesday, 27 March 2013

Artisan Bagels : Sesame, Black Pepper and Parmesan Cheese

Sesame Bagels and Parmesan Black Pepper Bagels 3




Sesame Bagels and Parmesan Black Pepper Bagels 1
Sesame Bagels and Sesame Parmesan Black Pepper Bagels
The KBB challenge this time is Bagels. And not simply bagels.. it's an artisan bagels.. the one with long fermentation. See the recipe in Indonesian languange here. I love baking and eating breads especially the one with long fermentation, with crisp slightly chewy crust and moist crumb inside. I love those traditional breads.. the one people also called artisan breads. One type of bread I wanted to bake since long is the one using sourdough starter. But maybe this for the next... I don't know, I have to gather a lot of courage to try making my first sourdough starter.

Sesame Bagels and Parmesan Black Pepper Bagels 4
Yummy Sesame Parmesan Black Pepper Bagels
 Now, back to bagels. There are several notes I'd like to share with you. I make two batches of bagels. I could not find barley malt syrup, so I substitute it with forest honey. I also could not find unbleached bread flour and simply used common (bleached) bread flour.

Sesame Bagels and Parmesan Black Pepper Bagels 5
Nice moist flavorful crumb and slightly chewy crust
I made two batches of Bagels this time. The first one with a long fermentation inside the fridge after being donut-shaped, without using honey in the poaching liquid (well.., I actually forgot to put it in), and poaching time of 2 minutes in total for each bagel as mentioned in the recipe.

For the second batch, I put the bagels in the fridge for the same long fermentation right after kneading and before being shaped, then shape the bagels after, let it rise for another 60 minutes before poaching them. For the second poaching liquid, I add honey according to the recipe and cut back the poaching time half to 60 seconds in total for each bagel.

I think I prefer shaping the bagels after being slowly raised in the fridge, instead of shaping them before being put inside the fridge for the fermentation. Like this, the shape would be better, and there is less chance to over-proof the dough.

I noticed that the longer poaching time is, the chewer the bagel is, and using honey on the poaching liquid makes the bagel color darker.

Sesame Bagels and Parmesan Black Pepper Bagels 2
First batch bagels

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Second batch bagels