June 1, 2009 - 5:06pm
Cinnamon SD bagels
In PR's BBA, he says to increase the yeast in the final dough to 1 tsp for cinnamon bagels instead of the ½ tsp in the plain bagels. In his commentary about the sourdough bagels, he says to increase the final dough yeast to 1½ tsp, but this is for the plain bagels. Mine will be sourdough and cinnamon, so shouldn't I increase the yeast even more? I don't really know how to figure or guestimate this. Help, please. I'm set to make them tomorrow.
Syb
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Thanks Allen. PR says to replace the sponge stage (1 tsp instant yeast, 4 C high gluten flr and 2½ c water) with 5 C of a barm starter. After increasing the yeast in the final dough from ½ tsp to 1½ tsp, he says to proceed per the instructions. Since I'm combining the two variations, thereby compensating for the rise inhibiting cinnamon plus the slower rise sourdough, I think I'll go to 2 tsp, and see what happens.
Syb