Bagels
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Crème de Luxe
- 300 g - 3% Fresh Yeast
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 150 g - 1.5% Salt
- 5200 g - 52% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1800 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Final proof: Approx. 50 minutes
- Baking: Approx. 12 minutes at 230ºC with steam
- Divide and round up After approx. 5 minutes mould into a bagel Roll the closure tightly It is possible to decorate if desired Place the dough pieces on baking sheets