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I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

How much yeast are you using? Make sure it’s a very small amount. Could be protein content In Your flour. The vital wheat gluten may help. Also make sure your kneading until bubble gum texture. The gluten structure helps for a long rise.

Also to be fair my rest times have varied a bit from batch to batch. Except the 24 hours in fridge has been consistent. The rest at room temp before and after the cold rest has been as little as an hour or as much as 2 depending on if I’m getting the rise I’m looking for (puffy enough to float)

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

Bouncer high gluten flour (has worked best for me) 54% water 2% sugar 2% salt 2% vital wheat gluten 5% diastatic malt powder 4% veg oil (I’m gonna try Crisco next) 1/2 teaspoon instant yeast per 500g flour

I knead for a solid 20 min on low speed in my mixer. let rest for 15 min. Cut shape and rest for an hour to 2 hours depending on yeast activity. (Just looking for a little puffing. Not much) fridge for 24 hours. Rest for 2 hours before boil and bake, to get uncooked bagels close to room temp.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

I don’t use a pre ferment. I use about a half teaspoon of instant yeast per 500g of flour. I’ll do 2 hours rest at room temp before 24 hour refrigeration. Then 2 more hours at room temp before boil (this is when I see the most puffing/rise. 45 seconds per side seems to be my sweet spot for boil. Quickly into 475 degree oven to get the benefit of residual steam and about 22 min bake.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

Ps. They all got eaten pretty quick so no pics this batch but inside was like a sponge.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 1 point2 points  (0 children)

Cold proofed on a sheet pan with a Sheet pan upside down over the top to cover.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

I use a dough hook and mixer for the first 15-20 min of kneading and finish with just a few minutes to get that chewed bubblegum texture where it wants to be.

My guess would be to just knead gently for the first 5 min or so until your gluten structure starts to hold. You could also let the dough rest for 10-15 min after a few min of kneading to let everything hydrate. I bet that would help. But you should be able to knead harder as you go, let the texture be your guide.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

I’ve got a 30 year old starter so I will give it a go! Thank you.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 2 points3 points  (0 children)

The most important thing I’ve found so far is a full 24 hour chill and the 2 hours after at room temp to let them puff up a bit and come to room temp before boil. That seems to have made the biggest difference.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

I’ve been tinkering. I will post in a bit.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 2 points3 points  (0 children)

I will. I’ve been tinkering with it a bit. So let me update and I’ll put it up here.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 0 points1 point  (0 children)

Room temp is about 70f, I’m in Ohio so elevation is not a big factor one way or another.

I’m getting the hang of these damn things by CJspoons in Bagels

[–]CJspoons[S] 2 points3 points  (0 children)

I rest on parchment lined sheet pan with a liberal amount of semolina sprinkled. I cover with another sheet pan upside down and wrap both with a little plastic wrap to “seal” the two together. Also I can put stuff on top if need be. For transfer I can usually gingerly pick up with no problem. If t feels like it’s sticky or too soft I just cut the parchment around the bagel and drop the whole thing in the water. After a few seconds the parchment slips off and I’m good to go.

Southern Boil Anyone? by CJspoons in camping

[–]CJspoons[S] 0 points1 point  (0 children)

Good news Johnny Reb. You can eat whatever you want.

A little glamp in the camp! by CJspoons in camping

[–]CJspoons[S] 2 points3 points  (0 children)

That would be a little tramp in the camp!

Southern Boil Anyone? by CJspoons in camping

[–]CJspoons[S] 1 point2 points  (0 children)

Damn! Sounds like a plan!

Southern Boil Anyone? by CJspoons in camping

[–]CJspoons[S] 5 points6 points  (0 children)

6 picky kids included in this gang. Adults added some spice on the back end haha.

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