Bagels Made With Apple Bread Starter Recipe by cookpad.japan
Cooking Instructions 1 First, make the pre-ferment dough. Combine the bread starter (strained) and bread flour in a bowl, mix with a rubber spatula and leave at room temperature overnight. (It was 7 hours in the summer.) 2 It will be like this the next day! 3 Combine the dough and the rest of the ingredients and mix. The amount of water differs depending on your particular flour and temperature. It will be about 50 ml. Please adjust the amount of water by adding a little at a time. 4 When you have finished kneading, divide it into 6 portions and allow them to rest for 15 minutes. (You don't have to do the 1st proofing.) 5 Shape the dough, place them on parchment paper dusted with flour. Cover with a moistened and tightly wrung out kitchen towel, leave to rest in a warm place for 1 hour and a half. 6 Put water in a wide pan such as a frying pan, and add 1 tablespoon of sugar (not listed) and bring it to a boil. Boil the dough for 30 seconds each side. Drain onto a baking tray, and bake them straight away. (About 28 minutes at 200℃) 7 Please refer tofor the bread starter. 1 First, make the pre-ferment dough. Combine the bread starter (strained) and bread flour in a bowl, mix with a rubber spatula and leave at room temperature overnight. (It was 7 hours in the summer.) 1 First, make the pre-ferment dough. Combine the bread starter (strained) and bread flour in a bowl, mix with a rubber spatula and leave at room temperature overnight. (It was 7 hours in the summer.) 2 It will be like this the next day! 2 It will be like this the next day! 3 Combine the dough and the rest of the ingredients and mix. The amount of water differs depending on your particular flour and temperature. It will be about 50 ml. Please adjust the amount of water by adding a little at a time. 3 Combine the dough and the rest of the ingredients and mix. The amount of water differs depending on your particular flour and temperature. It will be about 50 ml. Please adjust the amount of water by adding a little at a time. 4 When you have finished kneading, divide it into 6 portions and allow them to rest for 15 minutes. (You don't have to do the 1st proofing.) 4 When you have finished kneading, divide it into 6 portions and allow them to rest for 15 minutes. (You don't have to do the 1st proofing.) 5 Shape the dough, place them on parchment paper dusted with flour. Cover with a moistened and tightly wrung out kitchen towel, leave to rest in a warm place for 1 hour and a half. 5 Shape the dough, place them on parchment paper dusted with flour. Cover with a moistened and tightly wrung out kitchen towel, leave to rest in a warm place for 1 hour and a half. 6 Put water in a wide pan such as a frying pan, and add 1 tablespoon of sugar (not listed) and bring it to a boil. Boil the dough for 30 seconds each side. Drain onto a baking tray, and bake them straight away. (About 28 minutes at 200℃) 6 Put water in a wide pan such as a frying pan, and add 1 tablespoon of sugar (not listed) and bring it to a boil. Boil the dough for 30 seconds each side. Drain onto a baking tray, and bake them straight away. (About 28 minutes at 200℃) 7 Please refer tofor the bread starter. 7 Please refer tofor the bread starter. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Parmesan Chicken Lo Mein Mike's Crispy Chicken Fingers Loaded Baked Potato Dip Sweet Corn and Avocado Salsa Chicken Parmesan Chicken Lo Mein Mike's Crispy Chicken Fingers Loaded Baked Potato Dip Sweet Corn and Avocado Salsa Tarte Tatin-style Rice Cooker Cake with Canned Peaches How to Blind-Bake Pate a Fonce & Tart Crusts Fried Potato Wrapped in Eggplant Homemade Sausage Aussie Chicken Aussie Chicken For Setsubun - Little Ogre Rice Balls Charaben Super Easy & Filling-Packed Rice Balls Kelanchim (Korean Chawanmushi) Steamed Egg Custard Tofu Okara Bagels Made with Tofu, Okara, and Flour Tarte Tatin-style Rice Cooker Cake with Canned Peaches How to Blind-Bake Pate a Fonce & Tart Crusts Fried Potato Wrapped in Eggplant Homemade Sausage Aussie Chicken Aussie Chicken For Setsubun - Little Ogre Rice Balls Charaben Super Easy & Filling-Packed Rice Balls Kelanchim (Korean Chawanmushi) Steamed Egg Custard Tofu Okara Bagels Made with Tofu, Okara, and Flour