Red Miso Bagels with Furikake toppings help needed
I am trying to get rise from a bagel with Red Miso paste in the dough. The flavor is great with miso and Furikake--- and the green color and taste of the toppings does not burn after dipping the bagels (after the bath) into Furikake mix (seaweed, sesame seeds, and bonito micro-flakes). I like pacific salmon and am making these for salmon sandwiches with cream cheese and fresh ground wasabi root, onion and spinach leaves but want the bagels to be better shaped. I may go to just mixing miso into the cream cheese as a spread but am hoping someone has experience using miso paste with any type of bread, had any similar problems and more importantly-any solutions to using the paste.
I am making Bagels following the recipe found in Reinhart's Bread Baker's Apprentice but reducing salt by 1 ¾ teaspoon and 1 oz of water from the sponge adding 1 heading tablespoon of Red Miso (which worked well in one of Morimoto's recipes for Red Miso Soufflé) at the point I combine sponge and dough I am adding the miso and wondering what or why this ingredient is causing my bagel to go flatted than desired.
The bagel dough mix felt firm when I kneaded it, but after a day in the refrigerator it became a bit softer than normal- puffed up correctly in the boiling water bath, but never provided desired rise once in the oven (and these were added directly to a stone at 550, steamed, and reduced to 450 for 20 minutes.