Bread inspired by everything bagels

bagel bread is so good I don't see the point in making anything else anymore

That looks amazing JL. When you say bagel bread is the only difference being that you boil the dough before baking? and do you boil it just as one big loaf sized lump?

It's a standard bread with sesame & poppy interior, and coated with everything bagel inspired toppings (sesame, poppy, onion, garlic, salt). No boiling the dough - the 'bagel' in the name just comes from the toppings.

Like all bread its delicious with butter. Unlike all bread it's phenomenal with cream cheese (& lox), and it's probably just as good or better toasted as it is fresh.

White Cheddar (Ireland) + Yellow Sharp Cheddar (Oregon) + Black Pepper

JL, how about making step-by-step guide with images next time you make something ? Please?

haha, I could do that next time. Here's a slice pick for good measure:

I have never added cheese to my bread recipe, is it as simple as tossing in some grated cheese before the loaf goes into the oven?

I'm definitely intrigued by anything that has onion on it.

Depends if you want chunks of cheese or just some cheese flavor. Grated cheese doesn't show up typically in the final product, but some half inch cubes make nice gooey blobs.

You mix it in when you combine all the ingredients.

i always though french bread from New Orleans trumped all other bread in world. idk i think its something with the humidity and air pockets

Made some spicy herb bread. Very simple, just added some dried mixed herbs and chili flakes to the dough, as well as a small amount of paprika and tomato paste for a bit of colour.

I also had a blob of leftover goat's cheese, so stuck that on top. The oven was too hot though, which gave a really great crust, but unfortunately burnt the cheese.





Smelt and tasted amazing, as you can see by the awesome cutting skills as we kept nibbling away it.

Sourdough bacon bread- Forkish

Jack what is the verdict on bacon bread?
Awesome?

Straight up it was pretty good but the sandwiches I made with toasted slices of it were transcendent. Using levain adds a lot of flavor.

Ive probably never had an egg sandwich better than the toasted bacon bread, scramble, sharp cheddar, mayo sandwich I made all week.

Baked a cinnamon swirl loaf for work and was a hit. The swirl came out much better than my previous attempt.

I left my starter at a friend's place out of state. He threw it out. I think I have a back up in my mother's freezer. Possibly my uncle has my starter. ****.

Picked up a new cast iron pot (Grand Gourmet, a Meijer house brand) to make some basic no knead loaves. Opened it up, instructions say oven safe to 425, electric stove to 475. Debating whether it's the lid handle that keeps the max temp down, though it doesn't particularly look like plastic.

Bread is about to have its mind blown!

http://modernistcuisine.com/2016/04/modernist-bread/

**** i just got into making bread and now im going to have to spend $500 on modernist bread? thanks daddy warbucks.

Anyway, here's what I've done so far:


Baguette:



Ciabatta:

Wow they look great shaft.

Does anyone have any tips on stopping bread going stale? Without all the stuff they put in 'normal' bread I find my homemade stuff goes stale pretty fast (if I don't pig it all away as soon as it's out of the oven).

I think adding more fat/oil helps, but was wondering if anyone had any other suggestions.

Just read that modernist cuisine link. My uni dissertation was on bread, so I got to use a lot of that equipment. The C-Cell does a ton of stuff, and makes pretty pictures.

Important things for having home-made bread stay good for a longer period of time:

- The larger the bread, the longer it stays fresh. Bread rolls dry out fast compared to larger rustic breads.

- A harder, thicker crust helps the bread stay for longer. That is accomplished with more heat and/or longer baking times. It is fine to do the first 15 minutes at a higher temperature (after which the bread has risen) and then lower the temperature.

- Cut the bread so that there is only one "soft side" at any given time and the rest of the bread should be protected by the crust. After you have cut the bread you can then store it cut-side down on a clean cutting board or something similar.

- I have found that storing the bread on the cutting board with no bag whatsoever works the best but you can also put a loose paper bag on top of the bread (that is soft-side down on the cutting board).

- Do not cut the bread until it has cooled down. That means, in most cases at least an hour, but I would wait more for a large bread. Stuff like rye bread needs much more time (more like a day) to stop being sticky inside but then again that kind of bread stays good for a very long time.

I like to make small boules and freeze all but one at a time, bread freezes really well.

I usually make a large enough batch of dough to be able to make 3 days worth of bread and put in in the fridge the day before baking the first part of it. I usually bake 1/3 as rolls the next day and then 2/3 as a boule the day after that. If you haven't tried letting the dough slowly rise in the fridge (at least overnight), I highly recommend it. It improves the quality of the bread tremendously.