Bagels

After 2 failed batchs this week (underproofed and flat), I’m happy to get this one right.

Still using the same recipe as before : https://thia.codes/newbagels.html twisted with dough improver (« Scratch Premium Dough Conditioner »), following the author’s advices on that matter :

• Flour : 100% (I use pizza flour with 14% protein, W=360)
• Water : 47,5% (instead of 50%)
• Instant yeast : 0,5%
• Salt : 2,5%
• Sunflower oil : 3%
• Packed dark brown sugar : 5%
• Dough improver : 2%

Nearly 2 hours proofing at room temp before placing the bagels in the fridge for about 28 hours.

The float test before cold retard seems very useful to avoid eyeballing room temp proofing. The only issue is that the test bagel is flatter than the other. I will use a small dough ball for the float test next time.

I still need to work on my shapping, as it seems to be a major parameter of the final shape (obviously …).

Anyway, those are great and very tasty, I love bagels.