I've fried doughnuts, but have never made bagels, nor have I ever had a homemade one. I just looked up a couple of recipes. I always thought that bagels were unleavened, but the recipes I found call for yeast.
My next attempt will be to make sub rolls. There are lots of recipes on Youtube; I'm going to try this one first... I also have a new pizza dough recipe that I want to try. I ordered some semolina flour so I can get back into pasta making, but that's a different thread.
I have a hamburger bun pan; I think it's Chicago Metallic or Wilton. I've had it for a while so I don't remember. I also have a "muffin top" pan that is similar but holds 12 and is smaller diameter circles. Did you get the rings to make ciabatta?
I ordered the rings but they've not arrived. I have looked at those muffin top pans and burger bun pans, but none of them seem to be deep enough.
Here's my burger bun pan. I can't find a manufacturer's mark on it anywhere so I still don't know what brand it is. The depth is about 1".
OK, I've come up with an amazing GF bread recipe in my battle to end my acid indigestion problems that I've been having since I got into sourdough, and wheat flours, about six months ago. I put my gluten intolerance out of my mind, and paid the price. Now, I'm back in the fold, so..... 1 cup soy milk 1 tablespoon fresh lemon juice 1 cup oat flour (90g) 3/4 cup brown rice flour (90g) 3/4 cup sorghum flour (90g) 1/2 cup arrowroot starch (65g) 2 tablespoons baking powder (8g) 2 tablespoons psyllium husk, powdered (14g) 1 tablespoon honey (12g) 1 teaspoon sea salt (6g) 1/2 cup (120g) lukewarm water (filtered or spring) Oven at 450° Make muffins or loaf. Mix everything up. Allow to sit about a half hour. Bake, covered in aluminum foil, for about 15 minutes. Uncover, and bake for another 20 minutes, but keep an eye on everything. May need less or more time, do skewer test, at intervals. Enjoy!
Thanks! I need to work on my shaping but I'm having fun with it. I had planned to try making croissants today but reading all the steps in the recipe made me tired so I put that off for another time.
I "tweaked" the soft sandwich bread loaf recipe today. Instead of evaporated milk and sugar, I used sweetened condensed milk in the dough. Bread turned out delicious but didn't rise as much as the similar loaf made with evaporated milk. I'm really learning a lot about dough; I guess ya just have to make lots of bread to become proficient. I recently learned that a way to tell whether the dough has been kneaded sufficiently is to pull off a golf ball sized piece and stretch it into a "window." If it stretches without breaking it is good to go.
Today I'm trying another hamburger bun recipe. My first attempt at buns last week turned out very pretty "looking", but they were a bit heavy and "bready". They overpowered the meat in the sandwich. So hopefully this new recipe will be lighter and fluffier buns. The dough is proofing right now so we'll see how it goes.
Attempt #2 at burger buns was a bit better but still not "there." These have a good flavor but are just too dense, though not as dense as the first batch. I want fluffy buns!!! I discovered that the bun pan really was a good investment. My recipe made 8 buns and my pan only holds 6, so I made two free style buns baked on a baking sheet. The raw buns all started out looking the same but they surely didn't end up the same. The ones baked in the bun pan are much prettier and more consistent size-wise.
Who in the heck is eating all this bread in your house? I learn by doing what you're doing...total immersion and repetition, so lessons are fresh when trying again. But the product has gotta get consumed. You do know that bread is bad for birds, don't you?