This weekend’s bakes all from the same batch of dough!

Focaccia, bagels, regular, blueberry lemon, and cheddar jalapeño!

I’ve been trying to see how I much I can make with the same batch of dough… so far so good!! All of this came from the same batch of dough that was mixed and bulk fermented together.

3,000 g KA bread flour
600 g starter
2025 water
60 g salt

Autolyse water, flour, and salt for 1 hour, pinch in starter, 4 stretch and folds every 30 min, 6 hrs total bulk ferment, end dough temp was 78 degrees F. I shaped the loaves and put them into bannetons, shaped the bagels into 150g tight balls using push and pulls on the counter, and then into the fridge with those to cold ferment. For the focaccia, some olive oil in a ceramic baking dish and gently stretched the dough and laid it in, then lightly coated the top with more olive oil and put into fridge for 15 hours.

Baking the next day:

I let focaccia it sit on the counter for about an hour, wet my hands with more olive oil and gently dimpled the dough with my fingers. Topped with Italian seasoning, coarse sea salt, Parmesan and tomatoes and baked in a preheated oven at 425 for 25 minutes.

I pierced the bagels and stretched the hole by gently turning it on my fingers, boiled each one in sugar water for 1 minute, topped with egg wash and desired toppings then baked in 425 for 25 minutes.

For the bread, I dusted my plain loaf with rice flour, scored the decorative design, baked in a 425 degree oven (with steam) for 7 minutes, then cut the expansion score. Baked for another 18 minutes with steam, then 20 more without steam. Same process for the inclusion loaves just no rice flour since all the oozing bits mess it up anyways.