Starter

1. Use rhanaya myka from Russian Store
2. Took out of refrigerator at 6:45 am
3. Fed 8:45 with flour and water
4. 11:30 was done
5. Now its 1:53 starting to settle

More bread

More bread
1. Wet hands if dough is sticky
2. 6 TBS flour is about 100 grams starter
use rzhanaya muka for starter
Bagel dough worked well for bread
Use bread flour
3. Starter takes about 4-5 hours
add salt last and pour a tiny bit of water then knead
4. Autolyse dough
5. Knead 300 times
6. Stretch with wet hands
7. Shape and leave in refrigerator overnight
8. Dust towel with flour only if dough is not refrigerated
8. Bake at 470/430 cold
10. Place dutch oven on top of two baking sheets and use lower rack

This is the bagel bread with brown sugar

 Autolyse
Used 50 grams rzhanoii muki and 450 regular

Rose but was wet, could not score it and it got very stuck to towel. The bagel bread while refrigerated did not absorbe any flour and it poured out of the bowl. I had to use a brush to remove excess

 Did not burn but not brown enough

 Decent crumb

Bagels

I need to use high gluten flour. They have bread consistency but othewise look good!

6/14/2020
1. Forgot to add oil to dough
2. Added oil and kneaded 200 times, I counted. Kneading 200 times did make it smooth
3. Need 2 jars of starter
4. Did not have enough starter, added water to dough
5. Bagels took 3 minutes to come up. When I used commercial yeast they came up immediately.
? did not rise enough
6. Next time test them by putting them in cold water. If they float, they are ready
7. Another recipe said to shape and proof 2.5 to 4 hours
8. Usable vs Unusable starter: https://www.kingarthurflour.com/learn/guides/sourdough/create
9.  I made bread out of this. I let it sit for 2.5-3  hours because that was the bagel recipe, then did stretch and fold, then let sit for almost 2, then shaped it and refrigerated overnight, then baked it cold