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Bagels With Seeds

Bagels

TIME

Bagels, the ubiquitous bread roll introduced to the world by Jewish bakers from Poland, are fascinating.
Their explosion from a food primarily of the Jewish diaspora to mainstream staple; their production method, as one of the very few doughs that are cooked twice; and the speed at which a skilled bagel maker can shape them are all intriguing.
But what’s more intriguing than any of that? Eating them! Make mine a fresh, untoasted, New York everything bagel with cream cheese, lox, capers, and red onion. That and a cup of coffee make the perfect Sunday breakfast.

INGREDIENTS

 Quantity (kg)% OFW ingredients
Wheat Flour1.000100
Devitalized dry sourdough Livendo® S4000.0202
Water0.50050
Salt0.0151.5
Sugar0.0303
Vegetable Oil0.0404
DCL Craft Bake High Active Yeast0.0252.5
HS Improver0.0101
Total1.640kg 

preparation instructions

Mixing: SPIRAL 3 minutes slow, 5 minutes fast
Initial fermentation 20 minutes @ ambient temp.
Divide 80g
Preshape Batards 150 mm
Resting 0 minutes
Shaping Bagels
Final proof 40 minutes at 35°C 80%RH
Boiling 2 minutes in boiling water
Topping Sesame seeds
Bake 20 minutes @ 230°C

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