“It is not enough to be in the right place at the right time. You must also have an open mind at the right time.”
-Paul Erdős
The dough in this recipe is identical to the bagel dough in the Full-Bore Brookylns and is indeed the result of accidentally bulk fermenting the dough for too long at room temperature and then deciding that this no-longer-suitable-for-bagels dough would nevertheless be baked soon, alhamdulillah.
Structure (I)
| Component | Weight | Volume | Baker's |
|---|---|---|---|
| Bread Flour | 2 lb | 7 ½ cups | 100% |
| Water | 1 lb 2.6 oz | 2 ⅜ cups | 58% |
| Salt | 0.6 oz | 1 T | 2% |
| Diastatic Malt Powder | 0.2 oz | 2 tsp | 0.5% |
| Yeast | 0.1 oz | 1 tsp | 1.3% |
Structure (II)
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Mix all ingredients thoroughly. Knead, about 20 minutes by hand or three minutes in a stand mixer on second speed, until smooth.
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Let rise at room temperature for 8-12 hours.
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Preheat oven to 450°F. Shape dough into batards or rolls and proof at room temperature for 30 minutes.
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Bake with normal steam for 20 minutes, then with no steam for 10-20 additional minutes, until a golden-brown crust has formed.
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Allow to cool for at least fifteen minutes before munching.