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.
Quantity (kg) | % OFW ingredients | |
Wheat Flour | 1.000 | 100 |
Devitalized dry sourdough Livendo® S400 | 0.020 | 2 |
Water | 0.500 | 50 |
Salt | 0.015 | 1.5 |
Sugar | 0.030 | 3 |
Vegetable Oil | 0.040 | 4 |
DCL Craft Bake High Active Yeast | 0.025 | 2.5 |
HS Improver | 0.010 | 1 |
Total | 1.640kg |
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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