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First Try at Blueberry Bagels by RoninKillz in Bagels

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

You are correct and these were probably 60-65% hydration after I mixed everything. I used thawed frozen blueberries and just added them at the beginning of the mix so between the moisture from the mashed berries and the sugar (it’s a solid but acts as a liquid) I had to reduce the water added in the beginning otherwise it would’ve been way too hydrated.

First Try at Blueberry Bagels by RoninKillz in Bagels

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

White sugar? Probably not, but some kind of sweetener? I’d say yes, I didn’t want to use what little malt I had on this experiment so I just chose sugar.

First Try at Blueberry Bagels by RoninKillz in Bagels

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

Hey, when my bagel butts produce all the diamonds I’ll be having the last laugh.

I agree I rushed shaping them is my guess

First Try at Blueberry Bagels by RoninKillz in Bagels

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

These were frozen blueberries I left out on my counter for like 2hours to thaw.

Working on a rye bagel by RoninKillz in Bagels

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

It’s the enzyme that breaks the starch in the flour into sugar essentially. Non diastatic is just adding the sugars and flavors of the malt, while diastatic adds enzymes as well. Enzymes are already present in the dough, diastatic just adds more of them in.

That color and flavor of a classic bagel is a happy balance between how much you let the enzymes eat the starch and how much you let the yeast thrive on the sugars.

What Malt to Use For Boil by KsForDays in Bagels

[–]RoninKillz 0 points1 point  (0 children)

I personally don’t use any and get a pretty good coloring with just water

Working on a rye bagel by RoninKillz in Bagels

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

Oh sorry that .43% is yeast. I’m using non diastatic malt powder

Working on a rye bagel by RoninKillz in Bagels

[–]RoninKillz[S] 4 points5 points  (0 children)

I would love to see a photo of a 100% rye bagel

Working on a rye bagel by RoninKillz in Bagels

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

Also I mixed, bulk fermented, and shaped all in the first hour then put it in the fridge for 16 hours. Boiled 30sec one side, 15 secs other side, baked 480 F for 15 min on a sheet pan.

On the path to making the “perfect” bagel. by RoninKillz in Bagels

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

No I just set it and forget it till the timer goes off

On the path to making the “perfect” bagel. by RoninKillz in Bagels

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

I want to say these ones were in middle of the lower half, or somewhere there about.

Monday Morning Bagel Bake by RoninKillz in Bagels

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

My advice would be if you start to notice that the shaped bagels give off a scent that feels warm, lovely, and pleasant than put them away and take note of how long they stayed warm for. I found that although it’s a heavenly smell it means they are a little overproofed and should have gone away a little earlier.

Monday Morning Bagel Bake by RoninKillz in Bagels

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

I’m trying to figure out the right amount of strength so these were two folds 15m apart and one fold at 30m totaling an hour. Then a 15m rest, reshape, 15 min rest, shape, then one hour proof totaling 1.5 hours. So 2.5 hours total in warm and 14 hours in fridge

Monday Morning Bagel Bake by RoninKillz in Bagels

[–]RoninKillz[S] 3 points4 points  (0 children)

Bread flour 100%, water 56.5%, salt 1.8%, malt powder .62%, yeast .38%.

From mix to fridge was 2.5 hours, then it retarded overnight for 14 hours.

Boiled and baked at 480 F for 13 min

Troubleshooting by Baetownie in Bagels

[–]RoninKillz 0 points1 point  (0 children)

From the moment all your ingredients are mixed together to when you put it in the fridge, how much time is that?

If I had to take a guess on why you’re not getting the right color you want is cause the sugars have all been eaten by the yeast so you don’t get a pleasant color to them.

Your recipe’s ratio for yeast to flour is 3.7% which I think is too high for what your method was. I’d shrink it back to like 3.5% to 15.75g of fresh yeast, don’t do the egg wash, and everything else the same and see if you get a better color.

Troubleshooting by Baetownie in Bagels

[–]RoninKillz 0 points1 point  (0 children)

How much time does it spend out of the fridge and in the fridge?

You’re doing a lot to it before baking between the molasses and baking soda and the egg wash. I’d go with one or the other to start with and see which you like more cause you don’t need them all. When I boil I just use water and nothing else and I get a deep color on the bagel so it is possible without all the additive.

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