Last picture is my most recent batch. Finally feels like I’m getting it down.
130g starter
500g bread flour
280g water
10g salt
I finally got a dough hook and it’s been a game changer for my dough. I mix for 10 minutes, wait 30, repeat twice. Usually feels very firm my then.
My house is pretty cold so around 8 hours on the counter it’s just beginning to puff up, I throw it in the fridge just after it starts, this usually ends up with it growing about 50% or so by the time it’s cooled and comes out of the fridge the next day.
Shaping is getting easier, but I’m still scared to tear them, especially with the lower hydration. As you can see they end up a little biscuit like.
Boil for 60 seconds per side with a teaspoon of baking soda and a bit of brown sugar if you’re feeling festive, then bake at 430 for about 30 minutes.
The real secret for me has been getting the timing down on the ferment. I put it away much earlier than I would with a loaf of bread. Also the stand mixer, my god has that been nice for my hands.
by Bubbaluke
4 Comments
Those look great! I want to tackle bagels soon but am lacking motivation.
Every time I’ve tried bagels, I mess them up by moving them to the water bath… they’re so fragile and get misshapen easily. What’s your secret?
Second picture, bagel on the lower right corner. I’m calling dibs on that, it’s perfect for a breakfast sandwich, because the hole is not too big 😎
Do you cook them in bleach?