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I haven’t decided yet if I”ll make the bagels, which are part of the three breads listed for this month. While debating this extremely important issue, I baked Rustic Bread today (page 115 of Hamelman’s BREAD).
The bread takes a pre-ferment made the day before and allowed to rise for 12 to 16 hours at room temperature (around 70F). Next day, the final dough is mixed using a combination of regular, whole-wheat, and rye flour. The basic mixing and the folding method for kneading are very similar to that for Hamelman’s Vermont sourdough series, which happens to be my favorite way to handle bread dough. I did not need to adjust anything in the recipe, the dough came together beautifully.
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…. to bagel or not to bagel: that is the question! ;-)