The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Degassing bagels.

NateShrdr7's picture

Degassing bagels.

Hi everyone, 

My bagels are turning out airy and fluffy, even though my dough hydration is 50 percent and I only rest for ten minutes after shaping. Could this be because I struggle degassing the dough enough? 


pmccool's picture

Your recipe, your process, timings, temperatures, and so on.  The more you provide, the better the analysis you receive.