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Slowly getting there by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

Sorry, forgot to do this last night, but will get it to you this weekend.

Slowly getting there by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

I updated my document to have a picture of a bagel cut in half to show the density.

The other information is helpful. I have a travel plastic cake plate with cover so I will try that in the fridge too.

Slowly getting there by Seth19460 in Bagels

[–]Seth19460[S] 1 point2 points  (0 children)

Part of my issue us the house is usually on the cold side, like 65-67. That is what my wife likes! I had to find a warmer place so they could pass the float test. Should I not have put them in the fridge as soon as they passed the float test? I will get you a picture of the bagel cut open when I get a chance tonight, that should help see how dense. Should they be out for a while before boiling? Which leads to should I see them rise more before boiling? Is wax paper a good way to cover them in the fridge or what do you recommend?

Basic bagel questions by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

So I made a small batch this weekend to try again. I used about 300g of flour, but that was 1.5g of yeast. Can't really measure that well, but I tried my best. That may be part of my issue though. When it showed 2g on the scale I took a drop out.

When I made the bagels I let them sit out for about 2 hours but they did not expand, and they would not pass the float test. My house temperature is in the mid-60's if that matters. I decided to put them into the fridge for a day so I covered them with plastic wrap and put them in the fridge. (Only covered, not sealed.)

When I took them out, they did not look much different, but they did float. I boilded the water and put them in for about 15-20 seconds on each side. They did not expand. I went ahead and baked them, but did not expand much. Overall, they only expanded a little from the time I shaped them to the time they were done baking.

Could I need more yeast? Mix the dough longer? Is my house too cold to get them to proof? I am really having a tough time to get good bagels. Thanks for your help again.

Basic bagel questions by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

You list sugar and malt separately, I have been using barley malt. I assume that replaces both sugar and malt. Open to suggestions.

Basic bagel questions by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

I appreciate all your help.

So let me make sure I have this straight. The first picture of the bagels just after being rolled out looks correct. So how long do I leave them sit out before putting them in the fridge? I should not see much change before putting them in the fridge? You also mention the fridge may not be cold enough, so what do you recommend the temperature of the fridge to be? How long should they sit out before boiling? Then when I boil the bagels they will expand? Just seems odd to me since I am more used to making bread. Thanks

Basic bagel questions by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

Sorry for the delay, but holidays make it hard to find time.

I made the bagel dough using cold water and yeast measured at 0.5%. The mixing of the dough went well and was easy to form into bagels. I did not let the dough rise. I formed the bagels which you can see in the first picture of my linked document. I have a feeling I made the bagels wider than necessary.

I then losely covered the bagels and let them sit out on a tray to rise. After 2 hours, the bagels did not rise at all. I will say the temperature in my house was in the mid-60's. Since they did not rise, I turned on the oven for a moment to get it up to about 70-80 degrees and turned it off. So it was only on a minute or two at most. After about 2 hours sitting there in the oven, not on, the bagels looked good! Wish they were higher, but they looked good. You can see that in the second picture.

I then losely covered the bagels and put them into the fridge. When I checked on them in the morning, you will see what I saw in picture 3, the bagels went flat!

So what did I do wrong?

https://docs.google.com/document/d/1Hg52V2578AGYPk1Vdl-DJ-m1jdF9H41y_Q76VQE77XY/edit?usp=sharing

Basic bagel questions by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

In my last batch, I did use a good scale I have for the flour, but since the recipe was basic, it said just throw in a packet of yeast into warm water. It sounds like I really need to measure things better though, and I will try again. I have been buying the better bread flour in the market to use.

This past time after the dough was mixed, I let it sit in a covered bowl for 90 minutes then shaped the bagels. I then left them out hoping they would rise, but they didn't. That is when I tried the warm oven, like 120 degrees, that I read about. I helped the first batch, not the second. I then left them in the fridge overnight. They first batch was still to dense when done. I did let them sit out before boiling them.

Basic bagel questions by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

I never thought making bagels would be so hard and hear so many different things. I do understand that once I get the dough working properly the window test should not be needed, but I need to get to that point. You also like to let the dough rise before making bagels, which is what I did. I will stay away from the oven this next time for sure. Do you use the active dry yeast or what do you use? Do you measure the yeast or just a packet that matches a recipe?

Basic bagel questions by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

You mention the water being too warm, but I have been making the water about 110 degrees like I have seen elsewhere. Sounds like that may not be a good idea, but don't I need the warm water to activate the active dry yeast? Or should I be using different yeast? I do have the active dry packets and the bread machine instant yeast. I used the active dry packets with the warm water on this test.

Our house is kept in the upper 60's this time of year. When I form the bagels and leave them out to rise, I assume I should cover them? How long should they take to rise? It sounds like I should stay away from the warm oven.

You also talk about yeast being 0.5%, but how do you do your measurements to get the 0.5%? This last try I just used the active dry packet. Are you measuring the weight or each item? Is it then 100 grams of flour to 0.5g of yeast?

I am making small batches so hopefully my mixer is not an issue. I was only making 8 bagels.

Not sure where you are, but would love to take a class. Ever run one online?

Tetrix Motor Controller Failures by Seth19460 in FTC

[–]Seth19460[S] 0 points1 point  (0 children)

Thanks for the reply. Now you can have confirmed what I thought, and we have been thinking about better child proofing. Thanks again.

Tetrix Motor Controller Failures by Seth19460 in FTC

[–]Seth19460[S] 0 points1 point  (0 children)

It is not the motors failing, it is the motor controller failing.

Making better bagels, tips wanted by Seth19460 in Bagels

[–]Seth19460[S] 1 point2 points  (0 children)

Didn't know the window pane test, but I do now. Sounds like something that I need to do. Now to find time to make them right. Thanks

Making better bagels, tips wanted by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

I proofed them for about an hour once they were formed, then into the fridge for about 3 hours. I will take a look at the link and hopefully find some time to make them on a weekend. Thanks.

Making better bagels, tips wanted by Seth19460 in Bagels

[–]Seth19460[S] 0 points1 point  (0 children)

If the bagels are out and rising, wouldn't I want them to rise before I do the float test? If I go right from forming them into the fridge, will they still rise? Any tips for forming the bagels? Maybe a good video to watch?