I have this recipe for bagels made with instant yeast. I like the flavor and would like to convert to sourdough
Can anybody please point me in the right direction as to how much water, yeast etc is needed when converting such a recipe
250g strong white flour
125g water (I go as much as 140g which makes 56% hydration)
2g instant yeast
Everytime I make them with sourdough I substitute 40g white starter @ 65% hydration for instant yeast. They have been coming out wet and sometimes difficult to shape. I know bagels are supposed to be in the 55 - 58% range though is it ok to go to 60%? I notice that I don't subtract any flour/water from original recipe to compensate for starter. Can this be my problem? Since starter is low hydration I figure wont make much difference to overall dough
I autolyse the water/flour for about 3 hours + @ 70F
Any advice would be very helpful.