Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor S Classic / S Organic
0.030
Fresh yeast
0.060
Fat
0.060
Sugar
0.050
Bacom Cake
0.035
Lecitem 1000
0.025
Salt
0.020
Water
0.510
Total Weight: 1.790

Method

1. Mix for approximately 6 minutes slow and 4-6 minutes fast speed, until fully developed (Add the fat after slow speed).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 120g, mould round, make a hole in the middle of the dough piece using a stick and then stretch the hole.
5. Prove: 20 minutes until half-proved at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bring 1000g water, 20g sugar and 10g baking soda to boil and blanch the dough pieces for 25 seconds on each side.
7. Bake: 230°C for 12-14 minutes, with steam.
8. Do not pull out damper at any time.

Yield

15 bagels

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor S Classic / S Organic
0.030
Fresh yeast
0.060
Fat
0.060
Sugar
0.050
Bacom Cake
0.035
Lecitem 1000
0.025
Salt
0.020
Water
0.510
Total Weight: 1.790

Method

1. Mix for approximately 6 minutes slow and 4-6 minutes fast speed, until fully developed (Add the fat after slow speed).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 120g, mould round, make a hole in the middle of the dough piece using a stick and then stretch the hole.
5. Prove: 20 minutes until half-proved at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bring 1000g water, 20g sugar and 10g baking soda to boil and blanch the dough pieces for 25 seconds on each side.
7. Bake: 230°C for 12-14 minutes, with steam.
8. Do not pull out damper at any time.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Breakfast

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