Ingredients
Gruau flour: 10 kg
Easy Levain Intense Flavor Rye: 0,4 kg
Rapeseed oil: 0,3 kg
Sugar: 1 kg
Salt: 0,18 kg
Water: 4,9 to 5 L
Yeast: 0,3 kg
Preparation
Method with 4% dosage
Base temperature: 58-60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18-20 minutes.
- Spiral: 10 minutes.
Dough temperature: 25-27°C.
Scaling: divide into 120 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: by hand, flatten each ball, make a hole in the center, and stretch the dough until the hole measures 5-6 cm diameter.
Final fermentation: 1h15-1h30 at 25°C.
Preparation/Make up: brush with egg wash and sprinkle toppings such as sesame seeds or poppy seeds on each bagel.
Baking: 8-10 minutes at 180°C in a ventilated oven.
