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The TOWER OF BAGEL

The TOWER OF BAGEL

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Posted on June 8, 2016June 8, 2016 by ttob

Have Real Bagels in a Virtual Cafe

Get ready to have Real Bagels in your Virtual Cafe this Monday. https://t.co/aYfoh3a72n pic.twitter.com/ffQcqAT6vs

— ttob (@towerofbagel) June 8, 2016

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  • @createcoffeesheffield - the best coffee hatch Heeley side of the tracks will be selling delish sarnis in these baguettes and other bread soon. wts! #watchthisspace #coffeelover #baguetteheaven #onlyinheeley
  • I was so pleased with the uniformity of these wholemeal cobs. 100 per cent wholemeal flour made with sponge left for 8 hours before final mixing. (8am till 4pm)After.mixing, in 10 minute intervals over 30 mins give the dough a kneed for about 30 seconds. Bulk proove overnight in fridge. Shape and leave for an hour. Oven at 220. No steam. 175g flour .5g yeast and 250g water for the sponge. Then add 175g flour 10g honey 20g olive oil 6g salt Makes two at about 600g each. Really enjoyed using @shiptonmill for them
  • Last week we thought the collective noun for baguettes might be a herd. Someone suggested a belly. Not sure I understood that. How about a candalabra of Challah? #challah #collectivenoun
  • cinnamon and raisin loaves smiling back at me this morning #cinnamonandraisin #sourdough #communitybake

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