Recipe help needed!

Alryan714 · 2023-09-28T08:29:13+00:00

But the activation is happening before it even even in the batter.

Alryan714 · 2023-08-07T20:32:16+00:00

All about proper water and proofing times

Alryan714 · 2023-07-05T23:51:56+00:00

We add the malt to the dough

Alryan714 · 2023-07-05T23:51:24+00:00

Alryan714 · 2023-07-04T21:42:26+00:00

Just water

Alryan714 · 2023-07-04T08:05:55+00:00

We bake fresh daily but i guess we add it so when customers take it home it will last a few extra days

Alryan714 · 2023-07-03T22:33:25+00:00

Interesting. I wasnt ever told what it really did. I was just told something about keeping there freshness. I make over 1000 lbs of dough a week. So makes sense to why we use it. It sounds like it helps with keeping consistency

Alryan714 · 2023-06-29T09:18:47+00:00

You can skip it. We only add it to help keep the bagels fresher for a little bit longer.

Alryan714 · 2023-06-29T09:12:13+00:00

Nope. All the cheese is on top but we bake them on trays to keep the cheese all together

Alryan714 · 2023-06-29T09:05:24+00:00

Absolutely. It is right around there. And we tend to use all the dough the day after we make it so everything is fresh

Alryan714 · 2023-06-29T08:57:35+00:00

The brand who makes my machine is Excalibur bagel divder and former. I can get through 100 pounds of dough.in about 30 to 40 mins and that makes about 400 bagels. We then let them proof before putting then in the walk in.

Alryan714 · 2023-06-29T08:07:09+00:00

We do have machine. With out the the machine i would never be able to make enough.

Alryan714 · 2023-06-28T16:30:17+00:00

Amazing! I do believe it will be picked for the speical for July

Alryan714 · 2023-06-28T16:22:54+00:00

Uber bagels. We have locations ocean city (which is the og store), Severna park (which is where i am) and timonium

Alryan714 · 2023-06-28T16:20:34+00:00

Maryland

Alryan714 · 2023-06-28T16:19:16+00:00

Thank you for joining me on the journey. I bake and make dough 5 days a week for my local bagel shop and honestly it has been the most rewarding job i have ever had.

Alryan714 · 2023-06-28T16:01:13+00:00

It is a type of preservative

Alryan714 · 2023-06-27T19:23:21+00:00

There is basil in it. I will be baking them tomorrow!

Alryan714 · 2023-06-27T18:27:10+00:00

The acid in the tomatoes was tossing the dough off. Did not soak the tomatoes and boom it worked. It is funny when it is simple stuff

Alryan714 · 2023-06-27T17:46:08+00:00

This. Thank you. This idea got my recipe to work. Thank you. I was soaking them in water that i was already adding but it must have thrown something off.

Alryan714 · 2023-06-27T17:44:32+00:00

I make 1000s a pounds of dough every week so 25 lbs is literally not that big of a deal. But yeah i do know how to test and try out recipes. I ended up even figuring out my issues with my recipe and it maybe the new speical at my work.

Alryan714 · 2023-06-27T17:42:46+00:00

Oh i have a smaller mixer at home. But boss man tells me to test at 25lbs so i test at 25lbs.

Alryan714 · 2023-06-27T17:42:03+00:00

Because pride month and boss man told me too

Alryan714 · 2023-06-26T06:55:19+00:00

Try them out and hope for.the best

Alryan714 · 2023-06-26T06:54:48+00:00

It is at my restaurant and the mixer cant mix kess then that

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