The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


sanalvoice's picture


I think i have read enough to know that the two day process of making bagels make the best bagels. However is it feasible to follow the same process for large scale production? 

Sean McFarlane's picture
Sean McFarlane

I would like to ask why you think it wouldn't work or what problems you think you would have doing it on a large scale.  Cause retarding dough overnight(shaped and bulk) is a very common method in the baking world.