> Its the Monday bagel bake!

I'm thinking of doing a youtube video on how to make the perfect bagels.

For today, making 6 bagels, 120g each, with High Mountain flour, chilled to 55 degrees.

Kitchen temp: 70 degrees at start

Water temp: 53 degrees

Flour temp: 54 degrees

Yeast: 1/2t leveled
Salt: 9g
Water: 252g (adjusted for HM flour)
Flour: 450g
Malt syrup: 13g

Mix schedule: 4 min then 2 min rest then 6 min.

Final dough temp: 80 degrees (target 78)

I wisch I war yuo

Bulk fermentation with a 73 degree kitchen (temp is rising), and 80 degree dough is 30m.

Dividing and preshaping dough its now on a 30 minute rest. The dough division is the longest part of this whole process.

Eat a bullet!!! 

 wrote:Eat a bullet!!! 
Communitee note: yuo are eval

They are reasting until tomorrow morning at 7am. Then they'll be baked and eaten.

Phillip_McCavity wrote:They are reasting 
           \

Phillip_McCavity wrote:They are reasting until tomorrow morning at 7am. Then they'll be baked and eaten.

Communitee note: Kann Jurij eet sum?

> Its the Monday bagel bake!

Its the Monday bagel bake!

Re: Its the Monday bagel bake!

Re: Its the Monday bagel bake!

Re: Its the Monday bagel bake!

Re: Its the Monday bagel bake!

wrote:

Re: Its the Monday bagel bake!

Re: Its the Monday bagel bake!

Phillip_McCavity wrote:

Re: Its the Monday bagel bake!

Phillip_McCavity wrote: