The Pétrin

Pour the dough on a baking sheet covered with oiled parchment paper and shape it roughly into a rectangle 15 cm x 20 cm, slightly lubricate the surface and cover with film or food placed in a plastic bag. Refrigerate overnight or at least 4 h.

The next day, pour the dough (which should not really have inflated) on the work surface lightly flour. Divided according to the desired shape here, I chose to make a bun-head (1 piece of approximately 550g) and a brioche Nanterre (5 pieces of 110g). Start by shaping each piece into a ball.

• for brioche parisienne

Butter a mold to slightly brioche standard. Shape using the method already given here or by following the instructions in this video

• Brioche Nanterre for

Butter a mold slightly to cake 30 inches long. Shaping the 5 balls of dough into small bunches and place them side by side on the length of the mold (see photo).

Lightly oil the surface of the buns, cover loosely with film and let rise food 2:00 to 2:30 (or more if the dough has been refrigerated long time) or while the pulp and fill 3 / 4 of the mold.
Beat the egg of gold with a pinch of salt and brush gently brush the surface of the buns, but do not let the egg run over the sides. Let rise again for 30 to 40 minutes or as long as the dough reaches the top of the mold.

Preheat oven th. 6 (180 ° C). Gild again the buns, cut on the length brioche Nanterre with scissors dipped in the edge gilding, oven and bake 25 to 30 min (control release agents gently cooking a bun: by tapping the bottom, the sound must be hollow cake should be golden on any surface, including sides). Cool on rack before unmould.

Rich in eggs and fat, the brioche is best eaten the same day. If you rest, it will improve slightly toasted, recycled in a dessert (diplomat pudding etc. ..) or in a bi-baked way to growing almonds which I give the recipe a few days.

Susan, I send you my brioche for yeastspotting!

(for 12 large bagels or 10 big and 6 small)

Preparation of pulp

Add yeast préferment, mix and pour approximately 450g of flour and salt. Mix with wooden spoon until the ingredients s'amalgament and form a paste. Add the remaining flour as way to get a fairly firm dough.

Note: The dough bagels should be much stronger than baguette dough type (55% hydration around against 65%) because it must resist the stage of poaching

Transfer the dough on a work plan and knead for 10 minutes or as long as the dough becomes smooth, elastic and satiny but not sticky. Ensure the Windowpane test that the dough is kneaded enough.

Divide dough into 12 pieces of the same weight (about 130g) for large bagels or 24 pieces for small bagels. I chose to do 10 standard size bagels and 6 little about 55g.
Shaping the pieces in regular ball tight and pinching of the joint (key). Cover with a damp cloth and allow to relax for 20 min.

Note: It is important to observe this period of relaxation that will allow the gluten to relax and will thus help in shaping bagels without tearing the dough

Sprinkle 2 baking sheets with parchment paper and oil the paper with a brush or by hand.
After Paton Paton, bagels shape as indicated by ensuring a circle to obtain the most regular possible. Submit bagels as on hotplates prepared to leave care at least 5 inches of space between them.
Lightly oil the surface of bagels and cover with film support. Let stand 20 min.

Place the bagels cool for the night in fermentation delayed after a control test.

Control Test: Fill a bowl with enough room temperature water and plunging a bagel. If it goes back to the surface within 10 seconds, it is ready to be delayed: the dry before you put on baking sheet and put the plates on ice. If this is not the case, put the bagel on the plate and wait 10 minutes before checking again.

Note: for making this recipe 3 times, I advise not to keep bagels fresh 6 to 8 am. Indeed, the domestic refrigerators are open more often than professional refrigerators, the internal temperature is not very stable and is often higher than that advocated for delaying fermentation. Under these conditions, the bagels are inclined to ferment (in practice, they are inflated but the surface has become translucent bubble with apparent) and they do not poaching (they are flat and hard).

The next day

Preheat oven th. 8-9 (260 ° C). Boil water in a pot large enough to poach the bagels then add baking soda (be careful, the water bubbling significantly after addition of bicarbonate).

Sprinkle 2 baking sheets with parchment paper. Lightly oil the paper and sprinkle with semolina corn or wheat. Book.

Remove the bagels from the refrigerator just in time to poach. Take a bagel and gently plunge in the bath water with baking: Poach 1 min and then return the bagel and poach the other side for 1 min.
Retrieve the bagel with a slotted spoon, drain and place on prepared baking sheet. Divide the surface or gasket (s) of choice: sesame seeds, poppy, caraway, Nigel, salt, dehydrated onions and garlic ...
Do this for all the bagels in the bags 1 by 1 or more depending on the width of the pot and the applicant as and when the cooking, leaving at least 5 cm of space between them.

Bake bagels and cook for 5 minutes then reduce th. to 230 ° C (7-8), return the plates to 180 ° C for a uniform baking and continue baking for 5 to 8 minutes or while bagels take golden supported. Cool on rack for 15 minutes before tasting.