Ingredients
T55 or T65 flour: 9,9 kg
Terre d’Arômes Intense Flavor Wheat CRC®: 0,1 kg
Phil Super Viennoiserie Concentré: 0,05 kg
Sugar: 1 kg
Rapeseed oil: 0,4 kg
Yeast: 0,4 kg
Salt: 0,18 kg
Water: 5 L
Preparation
Method with 1% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 14 minutes.
- Spiral: 9 minutes.
Dough temperature: 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. Add the topping of your choice.
Final fermentation: 30 minutes at 25°C with 80% humidity.
Baking: dip in simmering salted water for 2 minutes on each side, then bake for 20 minutes at 185 °C (bottom heat) and 205°C (top heat).
