The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bagels

tommy d's picture
tommy d

bagels

 I'm a baker of bagels thats all I know how to bake ! recently my former employer closed down and some one else bought the store and now that person is my boss they want to expand but like I said I only know how to bake bagels and make the dough for the bagels is there any suggestions !

sphealey's picture
sphealey

If you your business is well-established and you are an experienced baker, Jeffery Hamelman's Bread: A Baker's Book of Techniques and Recipies (ISBN 978-0471168577) has formulas and procedures that can be used by the professional baker. Leader's Bread Alone is derived from the formulas he uses at his bakery but is not as well set up for direct use by a professional as Hamelman.

If you are in the United States then King Arthur Flour has several classes at their Vermont center on the business of running an artisan bakery. There are also books on this topic on Amazon but I have not seen any reviews of them so can't discuss how good they are or are not.

sPh

archifab's picture
archifab

HI THANKS FOR HAVE THIS OPEN SPACE OF DISCUSSION....I HAVE BEEN TRYNG THE PETER REINHART BAGEL RECIPE FOR A YEAR AND I HAVE  A PROBLEM: THE BAGELS ARE TOO FUFFY TO HANDLE WHEN THEY GO TO BOILING.....AND SOME GET A WEIRD SHAPE....SECOND THEY STICK TO THE PARCHMENT PAPER AFTER BEEN IN THE FRIDGE OVERNIGHT......NEXT YEAR I WILL OPEN THE FIRST BAGEL SHOP IN MY COUNTRY AND I FEEL THAT I'M NOT READY YET....CAN SOMEBODY HELP ME IN THE PROCESS AND THE FORMULA OF BAGEL SHOP BAKING....THANKS A LOT.

LindyD's picture
LindyD

Switch over to the bagel formula in Jeffrey Hamelman's book, Bread.  It's straighforward, simple, and easy.  Buy the book.  You won't regret it, especially as you are planning to open a commercial shop.


As to the sticking, spray your parchment lightly with oil and the retarded bagels won't stick.


I wrote about the Hamelman formula last month here

archifab's picture
archifab

thanks for your quick answer...yea i just bought the book.....yesterday i try the retarding overnight with the whole dough and this morning i would shape them....thinking that it would get rid off the fuffyness....but again my anxiaty was there and i didn't wait for the dough to rest and get a warmer temp....so it was too stiff and the shape was awfull ....i will do it today and i would wait for shaping tomorrow. i bought a former divider i can not use it yet because is industrial power ,i will shipp it to my country eventually....my question is in bagel shops they refrigerate the dough for the next morning to shape,boil and bake? or after is shaped and place in racks is refrigerated?....thanks again..have been very hard to find a bagel baker to teach me the bagel shop process...i have try with adds paying decent and nothing so the only way is try and try.....thanks

LindyD's picture
LindyD

Hi archifab,


The dough, after mixing, is fermented for one  hour, then shaped into bagels.  It is supposed to be very stiff.  The shaped bagels are retarded overnight.


If you follow Mr. Hamelman's directions in the book, you should have no problem. Also, if you watch the Ciril Hitz video on shaping bagels, that will be helpful as well.


Do you have a source for the ingredients?