Ingredients
T55 or T65 flour: 9,2 kg
Terre d’Arômes Campasine®: 0,8 kg
Sugar: 1 kg
Rapeseed oil: 0,3 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 5 to 5,2 L
Phil Organic Campasine® Dusting: QS
Honey water (for poaching):
Water: 3 L
Honey: 0,06 kg
Preparation
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 16 minutes.
- Spiral: 10 minutes.
Dough temperature: 25-26°C.
Scaling: divide into 80 g dough balls.
Intermediate proofing: 15 minutes.
Shaping: by hand, flatten the balls, make a hole in the center of each bagel, stretch the dough until the hole is 5-6 cm diameter.
Final fermentation: 60 minutes at 25°C with 80% humidity.
Baking: dip in simmering honey water for 2 minutes on each side. Add the Phil Campasine® Dusting, then load into the oven 15 minutes at 180 °C in a ventilated oven.
