Divider rounder for bagels + stretch-fold
i have been running a small cottage industry business making sourdough bagels. Getting ready to open a retail shop when combining my expected business to the wholesale business I have lined up the labor time (it is primarily me with some help but I can’t spend the entire day making bagels) is not going to work well. These are all hand formed bagels and to date I mix small batches, stretch and fold about 3 hours, weigh portions appropriately, roll them by hand in a ball, rest, then poke a hole in the middle, retard for the night, boil, bake.
I will have a heavy duty spiral mixer with breaking bar — I’ll have to test but wondering if I can build the gluten well with that eliminating / drastically reducing the stretch and fold time
— do not have but wondering about a divider rounder to proportion and round the dough balls, important to have a tight skinned and fully closed ball here…some of the videos look okay but no one ever shows the bottom ( is it closed), many of the videos the dough looks like hockey pucks not rounded balls but I assume that has something to do with the settings / size. This is a sizable investment to “try” so welcoming your thoughts about this
these are sourdough bagels about 52-54% hydration
also wondering if the divider-rounder works would it work better with cold dough…perhaps I could bulk retard the dough the divide / round early in the morning giving them a couple of hours to then proof before boil
appreciate your any thoughts