September 2, 2020 - 6:09am
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.