BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Decide its time to add some toppings.
This is almost a 24 hour make.
Rough and shaggy to start.
I started to set aside 30g of the initial water and add the salt to the 30g water to mix in after the autolyse.
Now its mixing time.
Let it ferment some then start to shape.
This was at 1030p. Now into the banneton and fridge overnight.
I did add the everything bagel mix to the banneton before I put the dough in.
2p bake
Cool time.
This is almost a 24 hour make.
Rough and shaggy to start.
I started to set aside 30g of the initial water and add the salt to the 30g water to mix in after the autolyse.
Now its mixing time.
Let it ferment some then start to shape.
This was at 1030p. Now into the banneton and fridge overnight.
I did add the everything bagel mix to the banneton before I put the dough in.
2p bake
Cool time.