Help with small bagel business and over proofing issues
Hello all! Im New to this group and I'm really hoping you guys can help me out. I’ve very recently started an at home bagel business. I live in Israel which doesn’t have any decent bagels.so I’ve been getting relatively large orders. At the moment I only have a conventional double wide fridge with a power cool feature to slow proof my bagels. I try and give them at least 12 hrs if not more. But recently it doesn’t seem to matter if I put in 24 or 124 bagels they keep over proofing. It’s of course especially problematic when I have more bagels. The fridge tempt doesn’t seem to go above 3 degrees C though.
my recipe is
100 g water for slury
322 g luke warm water
50 g barley Malt
7 g dry active yeast
673 bread flour
17g kosher salt
2 litres 200ml water to 3 grams lye
I will knead the dough in a stand mixer until I get a window pain. Then let it rise for an hr and a half which seems to be enough time to double in size. I used to them shape them into a bagel shape cover with cling film and put it in the fridge. Since my proofing issues I’ve started shaping them into balls and just placing those in the fridge.
when I’m ready to bake. I used to take the cold bagels and put them directly into the water. Boil for 30 seconds in the water and lye solution on each side (Recently I’ve started adding a little barley malt powder to the water in addition to the lye) I then take out let rest for 30 seconds cover with topping put them face down on my hottest given setting on an aluminum try with a non stick mat. I bake for 12 minutes face down and then another 8ish minutes right side up.
now though because of the over proofing I’m having to take the dough balls out of the fridge bring them to room temp. Shape them into bagels then let them rest again. Then I’m boiling them. I’m not happy with this for a number of reasons. It’s not consistent enough. Because of change temps in my kitchen they can either begin over proofing again or are under proofed. They often burst in the oven even after a long rest time. Which I think is unattractive and shouldn’t happen with a bagel. It also adds a lot of valuable time to the baking end. Do you guys have any thoughts. I’m not using a any kind of preferment like a poolish or something. Do you think it could be a yeast issue?
they just aren’t round in the way they should be. Thanks I’m advance for the advice!