u/MrSchmegeggles

Makes 12x 158g bagels. 56% Hydration - For Sunday morning bagels:

On Friday at 8am, Make pre-ferment, Mix:

a. 225g High Gluten Flour (>14%)

b. 225g Water

c. Pinch (1/16 tsp) dry yeast (SAF)

Let Rest approx 10-12 hours at room temp until risen
On Friday around 6pm mix final dough

a. 946g High Gluten Flour

b. 430g Water

c. 4.5g yeast

d. 28g salt

e. 36g Barley Malt Syrup

f. 17g Dough Improver

g. All of pre-ferment

Knead in kitchen aid until well developed and smooth, 10 mins on speed 2.
Let rest, covered for 10-15 mins to relax the gluten.
Do not use any additional flour for dusting or handling
Cut a 20g sacrificial ball for the float test
Divide and shape into 12x 158g bagels

a. Roll quickly using one hand in the middle to about an 8” rope with fattened ends (dog
bone shaped) TWIST the rope then wrap over 3 fingers with both thick ends in your
palm and seal. The dough will retract and make a thick bagel with small hole.

Place onto a floured silpat on a cookie sheet (12 bagels to 2/3 sheet pan)
Cover and proof on the counter until the sacrificial ball passes the float test, plus 15 minutes. This took 2.5 hours at 71deg room temp. It takes about 1 hour at 75 degrees room temp. Start checking every 15 mins at 45 mins, earlier if your room is warmer. This is by far the most important step. Wait until you get a good float before refrigerating.
Refrigerate, COVERED until Sunday morning (36 hours)
Sunday morning: Adjust oven to middle/Top Rack and Preheat oven to 500 Convection with
steel on oven floor (for heat retention)
Soak the bagel boards
Boil 3000g water
Add ¼ cup of barley malt syrup to the boil

a. Watch for boil-overs

Boil the bagels straight from the fridge for about 30 seconds, face down, pressing the bottoms
down occasionally with a spider. They should float and start to look puffy and defined
Drain right-side up on cooling rack
Immediately add toppings to tops while still wet – do not delay at all.
Place bagels upside down on soaked bagel boards
Add toppings to bottoms
Bake the upside-down bagels on the bagel boards for 5 minutes.
Flip onto room temp baking sheet and continue to cook for 10 mins.
Rotate trays front to back, Continue cooking approx 3-4 more mins.

75% Hydration
AP Flour
1.8% salt
.3% yeast

Make poolish the night before (30% of flour, 100% hydration, pinch yeast). Ie, for 500g total flour, 150g flour in poolish.

Mix poolish with remaining ingredients briefly then fold until gluten develops

Set of folds at 15 mins, 30 mins, 1 hour, 1.5 hours.

Bulk until doubled

Pre shape into tight cigars

Rest 15 mins, covered

Shape into baguettes. I always try to be really gentle but it never works out well. I was pretty rough this time and I think the results are pretty good.

Preheat oven to 500 standard

Rise on couche, covered until risen 50%.

Preheat cast iron in oven on bottom rack

Boil 2 cups water

Put risen loaves onto perforated loaf pan on top rack

Slash loaves

Put loaves in oven, cover with aluminum roasting pan to trap steam

Add boiled water to cast iron and close oven quickly

Steam bake for 12 mins

Uncover, turn to 500 convection and continue to bake until dark golden.

Finally didn’t overproof. Also shortened boil.