Today we worked with commercial yeast for a bit, comparing and contrasting the smell, texture and complexity of the commercial yeast with the sourdough we used on previous days. I'm personally much more experienced with commercial yeast so I've really enjoyed working with the sourdough and I can't wait to try it at home. The group knead we did again today while singing was so enjoyable. We were each kneading a chunk of either rye/white or wheat/white bagel dough.
After some reflection on the previous day's experiences and discussion about bread and it's relationship to wine, we enjoyed a loaf of each the Country Hearth and rye from yesterday with wild raspberry jam made by our teacher. Delicious!
When the bagel dough had risen sufficiently, we rolled the dough out to shape the bagels.
We eventually made 4 pans full of bagels, enough to provide snack again for the entire Institute.
We boiled the bagels for about a minute each water with a bit of sugar for a nice glaze.
When the bagels were boiled to a nice chewy texture, they were brushed with egg to give them shine.
Then the bagels were sprinkled with chunky salt and sesame seeds.
Ready for the oven!
The end product, much mirroring the process, was delicious!
A beautiful bagel!
And since I'm doing a bit of knitting here at the workshop, I'll still show you my WIP Wed knitting. I began this sweater for Elizabeth as I was leaving for my trip. The pattern is one I've admired for a while, thinking it was so Elizabeth, and I'm knitting with a cotton/modal blend, very soft and with a lovely sheen.