The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bagel Recipe Adjustment

gerryp123's picture
gerryp123

Bagel Recipe Adjustment

When baking bagels I've used Hamelman's recipe with a "pate fermentee".  Calls for an overnight cold-retard once the bagels are shaped.  Adds to the flavor, but unfortunately some problems -- dehydration, thick bagel skin, some flattening of shape.

Wondering if an overnight cold-retard right after mixing the dough and a (2 hour)  bulk proofing  would add to flavor without the problems noted.  After refrigeration, would let dough warm to room temperature before shaping, short rest, dunking, and baking.

Your opinion appreciated.

Rock's picture
Rock

In his recipe he covers the bagels with plastic. Are you doing that?

I've always used a tall kitchen garbage bag. I put the sheet pan with the bagels on it in the bag, close it up and put it in the 'fridge. Never had a drying issue.

Dave

gerryp123's picture
gerryp123

Prevents air movement (from compressor fan and defrosting fan) from affecting dough, but does not help the very low humidity in a  home refrig.  Will probably not affect bulk bread dough with limited (top) surface area, but might affect shaped bagels -- much more surface area.  

gary.turner's picture
gary.turner

The formed up bagels, laid out on your 1/4 baking sheet, put in a plastic bag* and closed up, provide themselves all the humidity they need. They may look a bit shriveled when you take them out of the fridge the next morning, but the boil will puff them up, as will the oven spring. Also, using bagel boards and flipping 5-7 minutes into the bake will improve the symmetry of the finished bagel.

g

*I use those blue recycling bags. The kitchen trash bags (at least where I shop) are all deodorized, perfumed and who knows (insecticide?) what else.

Rock's picture
Rock

That's a good point about perfumed trash bags. I'm a bit chemical sensitive so I've always avoided them.

Dave