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Topping
Bread Dough
Key Equipment
Before You Begin
Activate Your Starter: Ensure your sourdough starter is active. Since you're using an unfed starter straight from the fridge, no additional feeding is required. This method is designed to work with a "sleepy" starter, simplifying the process.
Prepare the Topping: Combine all topping ingredients in a small bowl and set aside.
Prepare the Pan: Lightly spray your loaf pan with vegetable oil spray to prevent sticking.
Day 1: Mixing the Dough
Combine Starter and Water:
In a large bowl, add 4 oz (113g) of your unfed sourdough starter.
Pour in 12 oz (340g) of water.
Stir gently to distribute the starter evenly in the water.
Add Flour and Salt:
Add 1 lb 4 oz (567g) of bread flour to the bowl.
Sprinkle in 0.7 oz (20g) of kosher salt.
Note: If you're incorporating whole wheat or other flours, refer to your original sourdough recipe adjustments.
Incorporate Corn Syrup:
Add 2 tablespoons (30g) of honey to the mixture. This not only adds a subtle sweetness but also aids in achieving a beautiful crust.
Mix the Dough:
Stir the mixture until it becomes too stiff to stir with a spoon.
Using your hands, bring the ingredients together into a uniform dough, approximately 15 seconds.
Minimal Kneading: Avoid extensive kneading. The goal is to combine the ingredients, not to develop gluten extensively.
First Rise:
Lightly oil the bowl to prevent sticking.
Cover the bowl with a clean dish towel or plastic wrap.
Let the dough rise at room temperature until it has doubled in bulk, typically 12-30 hours depending on your kitchen's temperature and your starter's activity.
Day 2: Shaping and Boiling
Prepare for Shaping:
Once the dough has doubled, transfer it onto a lightly floured surface.
Shape the Dough: Unlike traditional Bagel Bread recipes that require intricate shaping, we'll simplify:
Form a Log: Gently shape the dough into an 8-inch log. This can be done by folding the dough over itself a few times to create tension without excessive handling.
Seal Seam Side Down: Place the shaped dough seam side down into your prepared loaf pan.
Second Rise:
Lightly spray the top of the dough with vegetable oil spray.
Cover the loaf pan loosely with plastic wrap or a dish towel.
Allow the dough to rise again until it reaches the lip of the pan, approximately 90 minutes. Adjust the time based on how long your initial rise took.
Boiling the Dough
Prepare Boiling Solution:
In your Dutch oven, bring 2 quarts (1.89 liters) of water to a rolling boil.
Add 1 ½ teaspoons of baking soda and 2 tablespoons of honey to the boiling water. This mixture is crucial for developing the chewy, bagel-like crust.
Boil the Dough:
Carefully remove the dough from the loaf pan and place it onto a clean, floured surface.
Lower into Boiling Water: Gently place the dough into the boiling solution using a spider skimmer or two slotted spoons.
Boil Each Side: Let the dough boil for 45 seconds per side (total of 1.5 minutes).
Remove and Drain: Using the skimmer or spoons, transfer the boiled dough to a large plate lined with a clean dish towel. Fold the towel over the dough to absorb excess moisture and let it cool slightly, about 2 minutes.
Adding Toppings and Baking
Apply Toppings:
Respray the Pan: Lightly spray your loaf pan with vegetable oil spray.
Coat with Toppings: Sprinkle 2 tablespoons of your prepared topping mixture into the pan, shaking it to ensure the bottom and sides are evenly coated.
Place the Dough: Transfer the boiled dough into the prepared pan, seam side down. Gently press it into the edges if necessary.
Score the Dough:
Using a paring knife, make six ¼-inch-deep slashes across the top of the dough, spaced about 1 inch apart. These slashes allow steam to escape during baking and help the bread expand evenly.
Egg Wash and Final Toppings:
Brush with Egg: Lightly brush the top of the dough with the lightly beaten egg. This will give the bread a shiny, golden crust.
Sprinkle Remaining Toppings: Evenly sprinkle the remaining 4 teaspoons of the topping mixture over the dough.
Bake the Bread:
Bake in Cold Oven: Place the loaf pan in your cold oven.
Set Temperature: Turn the oven to 350°F (175°C) and bake for 45 minutes or until the bread reaches an internal temperature of 200°F (93°C) and is golden brown.
Monitor Baking: Since oven performances vary, start checking for doneness around the 40-minute mark to prevent overbaking.
Cooling:
Cool in Pan: Allow the bread to cool completely in the pan for about 2 hours. This ensures the structure sets properly.
Remove and Slice: Once cooled, remove the bread from the pan, slice, and serve. Toast if desired for added texture.
Additional Tips for Success
Step-by-Step Instructions
Simplified Shaping:
By forming a simple log and avoiding intricate folds, you reduce hands-on time while still achieving a well-shaped loaf suitable for Bagel Bread.
Boiling Necessity:
The boiling step is essential for the chewy crust characteristic of bagels. While it adds a step, it doesn't require extensive effort and can be done efficiently with minimal supervision.
Topping Variations:
Feel free to experiment with the topping mixture. Adding spices like cinnamon raisins or sriracha can infuse additional flavors into your Bagel Bread.
Handling Sourdough Dough:
Sourdough dough can be sticky. Lightly oiling your hands and work surface can make shaping easier without adding extra flour that might alter the dough's hydration.
Fermentation Time:
Keep in mind that sourdough fermentation times can vary widely. If your dough hasn't doubled after 30 hours, ensure it's not overproofed. Patience is key for optimal flavor and texture.
Storage:
Store your Bagel Bread in a beeswax cloth or an airtight container to maintain freshness. Sourdough naturally extends the bread's shelf life.
Troubleshooting Common Issues
Dough Too Sticky: If your dough is overly sticky due to a higher hydration starter, lightly oil your hands and the work surface instead of adding more flour, which can alter the bread's texture.
Under or Over Boiling: Stick to the recommended 45 seconds per side boiling time. Under-boiling may result in insufficient chewiness, while over-boiling can make the crust too tough.
Inconsistent Rise Times: Environmental factors like room temperature greatly affect fermentation. Consider fermenting in a slightly warmer spot if your dough is taking too long or cooler if it's rising too quickly.