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Sunday Bake - 2 Ways
70% hydration. Flour 50/50 blend of King Arthur bread and Kirkland organic all purpose. 20% starter. 2% salt.
Proofed overnight in oval banneton. In morning, I sliced dough in half lengthwise and sealed cut to form two long slender batards. I misted one with water and rolled in everything bagel seasoning. Scored then baked on preheated baking stone covered with upside down hotel pan. Pre-heated at 500 F, lowered to 450 F for 15 minutes then removed hotel pan, lowered to 425 F and baked uncovered for another 20 minutes.
First time attempting this method. Reshaping and resealing seam after cutting dough was a bit tricky. Next time I'd lower hydration a bit or use straight KA flour with higher protein. And the everything bagel season is SALTY! I should have checked that lol.
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Sunday Bake - 2 Ways
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