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Submitted by Inkoate on December 23, 2008 - 11:41am BBA Bagels FormulaDoes anyone have easy access to their BBA and care to copy out to me the baker's percentages for the bagel recipe? I left mine at home and now the family is demanding fresh bagels. I'm happy to do it, but need to modify the recipe to make more than the usual dozen, so I'm hesitant to use the reposts of the BBA recipe that are here on Fresh Loaf. If I can get my hands on the percentages, I can try to up the recipe the right way.
Thanks in advance to anyone who can help!
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Baker's Percentages for BBA Bagels
Sponge
1 teaspoon (.11 ounce) yeast .31%
4 cups (18 ounces) unbleached high-gluten or bread flour 51.4%
2 1/2 cups (20 ounces) water, at room temperature 57.1%
Dough
1/2 teaspoon (.055 ounce) instant yeast .16%
3 3/4 cups (17 ounces) unbleached high-gluten or bread flour 48.6%
2 3/4 teaspoons (.7 ounce) salt 2%
2 teaspoons (.33 ounce) malt powder .94%
or 1 tablespoon (.5 ounce) dark or light malt syrup, honey, or brown sugar
Total % 160.5
Hope this helps!