I baked 4 more Koulouria / simit this morning, after keeping the dough in the fridge overnight. I raised the oven temp to 395 ⁰F from the 390⁰ suggested in the recipe. I also twisted the dough more while forming the rings.
Looks amazing! it’s a little hard to tell, what diameter are you using?
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It’s about 6 inches in diameter. I’ll measure the last 2 when I get home. It’s around the same amount of carbs as a NYC bagel.
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They are 5 inches in diameter.
This is a Polish seeded bread that looks similar.
https://polishhousewife.com/the-krakow-bagel-pretzel-obwarzanek-krakowski/
I’m linking this thread Bread pudding - favorite recipe?
Today,
I made a basil , tomato, and ricotta bread pudding.
And an apple bread pudding based on a German / Austro-Hungarian/ Hungarian/ Czech / Slovak bread pudding
I screwed up the meringue that goes on top. Will try again another time.
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Baked bread after ages.
Dipping my toes into sourdough courtesy starter from @vinouspleasure.
Should have come back here before I started, because I would have have used the shorter method from the don’t-be-a-bread-hostage link, or the one linked from that page which is even easier – do-nothing-sourdough 
But here we are. Not my finest loaf, but also not as much of a disaster as I expected for the first try.
From that crumb structure chart, I think it falls into the top left corner – “extremely under-fermented” 
. I did 1/4 of the Tartine recipe by weight, so a half loaf / baby boule. AP + gluten + spelt.
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Very nice.
Not something I would make……sounds way too healthy! 
Seriously though, looks good! Or is that the apple one pictured!
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The photo on top is the savoury one with ricotta, tomatoes, and basil, and the photo below was my apple bread pudding.
I am thinking about making a sour cherry bread pudding this week.
Here’s an Italian one
And a Swabian one
And another from Basel
I’ve always wanted to make one with pannetone. Have you ever done that? Wrong time of year now for that, of course.
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I haven’t used panettone, yet.
Colomba Easter bread will be discounted the week after Easter. It’s very similar to Pandoro, and could be used in bread pudding, too.
Making this today.
Edit: I already deviated from the method, will attempt to follow more carefully next time.
My sesame white using the Serious Eats recipe. I cut back on the yeast a bit, to 1 3/4 tsp from 2 1/4 tsp. I let the dough rise 90 minutes.
I baked it at 350⁰F with the convection on, until the bread reached 190⁰F. This bread turned out quite well. I prefer slower rise breads. I haven’t made a quick one like this in a long time, and most of my experience lately has been with no knead breads.
It is fine. It has a heavy yeast taste to me.
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I would like it. Heavy yeast taste and all.
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I made a different Kirschenmichel, with a loaf of multigrain. We liked it.
Some recipes call for flour and baking powder, in addition to the bread, eggs, milk, sugar and cherries.
The following recipe calls for separated eggs, adding the folded egg whites to the egg yolk and bread mixture. I was too lazy to do that today. I might try it another time. I’m sure it would have a lighter texture than what I made today.
The following recipe didn’t call for flour or baking powder.
I basically made a double recipe, which filled my 8 inch Pyrex square.
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I printed this one out, as it looks delicious, and we have good access to sour cherries in the summer. My instinct also would be to not whip the egg whites separately (I like my bread puddings un-fussy).
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It’s hard to gauge the rise from just a quarter loaf, but to my eye, it looks close to the second photo from the left in the “nicely fermented” lineup.
The “Do Nothing” bread works well for sandwiches and toast, but I wouldn’t call the results an artisanal boule. On the other hand, the “Don’t Be a Bread Hostage” loaf is excellent.
In the long run, if you stick with sourdough baking, I think you’ll be glad you started with the Tartine method as it really teaches the essential techniques of great bread making.
Best,
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I used half my remaining pizza dough for Koulouri/ simit this morning.
I took the dough out of the fridge and let it rest 30 minutes. I stretched and rolled the dough with my hands into a long snake. I cut that snake in 4 pieces, and rolled them between my hands until I had pieces that were around 10 inches long and 1 inch thick. I twisted these snake like pieces, and shaped them into rings or a pretzel. I let these rings and pretzel rest 45 minutes. I reshaped them a little then proceeded to dip them in a honey water solution, then I sprinkled them with sesame seeds.
I then preheated the oven to 375⁰ F with convection on. 400⁰ F( around 200 ⁰C) would be the equivalent without the convection.
Baked at 375 ⁰convection on for 15 minutes, broiler at 425 F for 1 min 45 seconds, internal temp was 205⁰F.
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