everything bagel sourdough
the familiar sweet, salty, and savory flavors of an everything bagel paired with a rye-spelt sourdough
levain build- 20 g levain
- 20 g king arthur whole wheat flour
- 80 g king arthur all purpose flour
- 80 g water @ 85°F
dough formula- 164 g king arthur bread flour
- 100 g king arthur all purpose flour
- 33 g bob's red mill rye flour
- 33 g spelt flour
- 257 g water @ 90°F
- 8 g sea salt
- 80 g levain
- 7 g additional water
everything seasoning topper- 3 tbsp poppy seeds
- 3 tbsp sesame seeds
- 3 tbsp coarse salt
- 2 tbsp dried minced garlic
- 2 tbsp dried minced onion
[next morning] 7 am: autolysein a separate large bowl, mix all flours together.
slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30 minutes.
7:30 am: mixsprinkle salt evenly over autolysed dough, and pour additional water over it to help the salt absorb. incorporate gently by folding dough over a 2-3 times.
measure out the ripe starter, and add to bowl.
mix using the pincer method, for about 6-7 minutes. target final temperature should be 78 degrees.
7:37 am: bulk fermentationthis dough bulks for about 8 hrs during spring/fall, longer if your kitchen runs cool or during winter, and shorter if your kitchen runs warm or during the summer.
this dough needs 3-4 stretch and folds (or coil folds), and a round of lamination after the first fold, spaced about 45 minutes apart if possible.
3:20 pm: pre-shapeslowly transfer dough from bowl onto a lightly floured surface, so it lays out in a vaguely rectangular looking shape.
stretch the dough very lightly and gently fold it onto itself 4 times
3:30 pm: shape i like shaping these like a batard, using what i like to call the "burrito method."
1. gently tug the top, short end of the vaguely rectangular looking shape, and fold over a small section.
2. grab a tiny bit of dough from the left side, and tug it over onto the right side. grab a tiny bit of dough from the right side and tug it over onto the left side. continue pattern downwards to form a stitch-like appearance.
3. when you get close to the bottom end, fold over a small piece upwards. then do one final stitch to seal.
4. take the top end of the burrito, and roll it over onto itself, kind of like a cinnamon roll.
5. seal the ends by pinching the holes shut.
3:33 pm: coatmix your own everything seasoning using the ratio listed, or buy some from trader joe's.
take a handful of the everything seasoning blend, and cover the smooth face of the shaped dough. if the smooth side is not sticky enough, take a spray bottle and lightly spray until just damp. the everything seasoning should adhere to the dough.
3:35 pm: prooflightly flour a lined bannetone or other proofing vesicle. flip the top of the dough over, and gently transfer the dough seam side up into the bannetone.
place bannetone inside of a plastic bag to cover, and place in fridge overnight for 14-18 hours.
[next morning] 5:30 am: preheat 6:25 am: scoredough is proofed when it passes the finger dent test. remove bannetone from fridge.
optional: sprinkle coarse corn meal on the bottom.
flip dough out of bannetone onto a cut piece of parchment paper.
scoring is tricky with this loaf because the everything seasoning forms a sort of crust on the proofed dough. i keep it simple with this loaf with just a single, vertical slash length wise, about 1/8" deep, and 1/4” away from both edges.
6:30 am: baketransfer scored dough to dutch oven. decrease temperature to 485°F. with the lid on, bake for 30 minutes. then, decrease to 475°F and take the lid off. bake for another 15-20 minutes, or whenever the crust turns the color you like it (i go for a pretty deep brown).