yes, it’s a little wan right out of the oven.
Gorgeous! I love that cake!
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It is wonderful, and I never think to make it outside of the summer..
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I love this recipe; I’ve been singing the praises a long time. Did you use all AP or part Bread part Cake flour? I’ve never tried the version with all AP.
I never add the sugar syrup at the end. Love it toasted.
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All AP - very good! I wish I had skipped the sugar syrup.
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I have nothing against sugar certainly but I never thought it was necessary. I thought the egg wash made it shiny enough.
I wonder if we could tell the difference in loaves made with the different flours.
Have you tried it toasted?
Another day, another sourdough. Extremely happy with this one. The texture is light and fluffy inside. I baked it higher in the oven and covered slightly longer, and the crust seems a bit softer. Shaping could have been a little better 
. I used half sprouted flour baker’s blend, half all-purpose.
Disregard my hordes of water for storm preparation in the back.
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Looks great! What hydration percentage are you working with?
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Seems like January is bread month. I baked a Whole Wheat Bread with Flax Seed(black sesame seeds in my case) for Tuesday with Dorie. It’s not a 100% whole wheat bread(half is ap flour). it has honey. Just a nice lofty bread that has a hint of sweetness.
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Looks perfect to me, wish I could do this!
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I had it for breakfast this morning, and it was delicious!
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New Yorker stamp of approval on those.
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They look lovely. I’ve baked bagels a few times and my family said just like store bought. What at 3.99 for 6 why bother. Having grown up in Montreal we still go crazy for Montreal style bagels.
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Thank you! I’ve got the flavor side nailed down by using sourdough discard and an overnight ferment, but I still need to build up a little more strength in the dough. The bread machine doesn’t do a great job there. I’ve been manually adding a few stretch-and-folds during the process, but I’m hoping the addition of KAF’s super high-gluten flour will alleviate the need for that. Stand by for future episodes…
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Lol! The store-bought bagels around here are terrible. We call them “fagels” (faux bagels). All style and no substance. The farmer’s market has a slightly better version during the summer months, but I’m thinking I can improve on that (and still use the bread machine for ease and predictability). At the other end of the scale, I don’t want to make them too chewy, as DH’s dental work wouldn’t be up to the task.
ETA: Those Montreal bagels! We can get those (and do) when we visit Vancouver. Best I’ve ever had (not to dis those NY bagels - also fine)!
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I don’t know if you have read this
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Have you tried adding some vital wheat gluten? Maybe easier than sourcing the higher protein flour.
I thought about using VWG, and have some on hand. I find it adds a particular bounce to bread, as opposed to a chew. KAF makes a high-protein flour (14.2% - also called “Sir Lancelot”). I had some Baker’s Rewards to use up there, and so a bag is on it’s way to me now. 
