| SOURDOUGH BAGELS | |||||||||
| DOUGH YIELD: |
3.700 |
Kg |
32.46 |
at 114 g | Pre-fermented flour = 25% | ||||
| Firm Levain | OVERALL FORMULA | BAKER’S % | |||||||
| Special |
0.567 |
kg |
100 |
% | Special |
2.043 |
kg |
90 |
% |
| Water |
0.340 |
kg |
60 |
% | Whole wheat |
0.227 |
kg |
10 |
% |
| Cutlure, firm |
0.113 |
kg |
20 |
% | Water |
1.339 |
kg |
59 |
% |
| TOTAL |
1.021 |
kg | Salt |
0.045 |
kg |
2 |
% | ||
| Yeast |
0.034 |
kg |
1.5 |
% | |||||
| Malt |
0.011 |
kg |
0.5 |
% | |||||
| FINAL DOUGH | Total |
3.700 |
kg |
163 |
% | ||||
| Special |
1.475 |
kg | |||||||
| Whole wheat |
0.227 |
kg | |||||||
| Water |
0.999 |
kg | |||||||
| Salt |
0.045 |
kg | |||||||
| Yeast |
0.034 |
kg | |||||||
| Malt |
0.011 |
kg | |||||||
| Levain |
0.908 |
kg | |||||||
| Total |
3.700 |
kg | |||||||
| DO NOT stretch the bagels before boiling. | |||||||||
| Malt syrup at 3% of water weight | |||||||||
| Boil for 45 seconds, up to 2 minutes. | |||||||||
| 480–500F oven. | |||||||||
| 15 minute bake on back of sheet pans, no steam. | |||||||||
| NOTE: for retarded bagels, give 1 hour bulk then divide. | |||||||||
| Bagels baked same day as mix get 2 hour bulk, fold after 1 hour. | |||||||||
