The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon SD bagels

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

 

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