The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon SD bagels

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sybram's picture
sybram

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


 

AllenCohn's picture
AllenCohn

Cinnamon inhibits the activity of yeast, which, I presume, is why he adds more yeast to compensate for the lower activity per unit of yeast.


Sourdough culture makes the dough more acidic, which also lowers the activity of yeast. However, it also provides some of its own yeast...a type that functions in this more acidic environment. So perhaps it compensates for its own addition.


Personally I would stick with the amount of yeast listed for the cinnamon raisin bagel. Bagels don't have a huge amount of rising activity anyway...


Of course, this is just speculation...I haven't tried it myself.


But do be sure to do the math correctly on how much flour and water to omit if you're adding sourdough culture.


Allen
SHB
San Francisco

sybram's picture
sybram

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