Keeping with my goal, I chose another recipe from Artisan Bread in Five Minutes a Day. This time I chose to make bagels.
As you can see, my bagels need some work. The recipe didn't say that I needed to roll or knead the dough, but I think I needed to smoothe out the dough more before dipping it in the water for a quick boil because as soon as I dropped the dough in the water, the dough became very wrinkly. Since I chose to skip out on decorating the tops with sesame seeds (I like my bagels plain), I couldn't even hide the wrinkly texture.
I'l probably read some more bagel recipes to get more tips before attempting this again.
So far, my experience with Artisan Bread in Five Minutes a day has been so-so. They have definitely simplified bread recipes and eased my fear of yeast recipes. I'm always so surprised at how quickly I'm done with mixing my dough. I basically just throw all the ingredients together and then let it sit. I could use it right away after a few hours or I can let it sit in the fridge for up to two weeks. I haven't loved the recipes I've made so far, but I'm not sure if that's because I've never been good with yeast recipes before this or because of the recipes themselves. The other recipe I've attempted so far is chocolate bread.
The bagels tasted better than they look. The outside was nice and crispy when these were fresh out of the oven, thanks to the use of a pizza stone. My first time using one! The inside dough had a bit of sour dough taste, which I wasn't expecting.
You can view step by step photos of how to make these bagels here. The recipe can be found on the site as well. The only difference is that the master recipe calls for all purpose flour, but the bagel recipe in the book requires bread flour.