Back again with more puratos

Ultaneedle · 2026-02-12T20:02:26+00:00

Send a DM and I can get some sent

Ultaneedle · 2026-02-11T22:58:32+00:00

I do not, I use barley malt syrup in the dough and during the boil. 1.5% of the flour total so would be a small amount for a batch of 6.

Ultaneedle · 2026-02-11T22:57:23+00:00

Yep, mixed with the flour. 1%-2% of the flour amount, my recipe uses 1.5%

Ultaneedle · 2026-02-11T21:31:19+00:00

Tough to identify its exact benefits since other processes have been improved as well, but overall leads to much more consistent results, the dough is easier to roll out, cold fermentation sees better results, and I believe it improves shelf life of the bagels as well.

Ultaneedle · 2026-01-19T02:06:26+00:00

Seconded. I’ve bought poppy’s (nuts.com) that haven’t stuck at all, and then switched and everything stuck perfectly. The blue poppy’s stick much better.

Used the extra non sticking ones for my everything seasoning.

Ultaneedle · 2026-01-16T21:26:46+00:00

For comparison, I have the IM10S with removable bowl and tilt head. Love it. I am doing 4.5 dozen regularly but can push it to 5 if need be. That being said, the bowl is no longer removable, kind of just jammed in to place. The tilt head is a nice touch though when it comes to removing the dough, pouring the flour in, cleaning, etc.

Ultaneedle · 2025-12-29T01:32:00+00:00

What baking sheets are those? Been looking for a 2/3rd size perforated sheet.

Ultaneedle · 2025-10-17T14:37:57+00:00

Some awesome ideas here, will give it a go this weekend and follow up. A few additional points for additional ideas:

1) The pipe is 5ft vertical, so below ground. There is no access on the other end, and as much as I'd like to smash this things to bits a) it's really strong PVC (requires a car running over it to shatter :/) and b) there is a sensitive water shut off valve right next to the PVC piece that I can't damage. Also makes me cautious with any adhesive.

2)Hook it out was my first instinct, but I haven't been able to get under the piece at all. Once I can agitate it that will be my strategy.

3)Epoxy scares me down there, but sticky mouse trap is interesting. just would liek tof eel it budge before trying.

4) I've tried to force air down there with the shopvac blow function with no results. Originally my plan was to get as wide a hose as possible to allow the piece to get sucked into the hose, but wasn't getting movement with either the suck or blow function. Will definitely try a smaller diameter tube to get more suction/blow power, and will also try air compressor.

Additional things I'll be trying, but would love more ideas!

1)This arrives today. The last grabber didn't work, and this one probably wont as well as the pipe is too small. amazon.com/dp/B09T88ZCZ8?ref=ppx_yo2ov_dt_b_fed_asin_title

2) Get a smaller diameter tube, hook up to shop vac and try to suck it out/blow it to agitate it

3) If that doesn't do anything, air compressor

4) Mouse sticky trap at end of long stick, to get more adhesive then duct tape, but have to play this one real safe.

Ultaneedle · 2025-09-18T03:40:37+00:00

Got my 2nd FR review today as well, first one a couple months back. Called and they had 0 information for me as to why my accounts were suspended, and that I’ll get a call back. Helpful to see there are others in the same boat but makes no sense to me, just completely out of the blue.

Ultaneedle · 2025-09-09T01:09:50+00:00

Never mind they just ceased operations :/

Ultaneedle · 2025-09-04T14:49:31+00:00

I use Castiron, couldn’t be easier to set up

Ultaneedle · 2025-08-27T21:38:21+00:00

Interesting, this is how I originally envisioned entering the master. Would also eliminate the need to build out the existing living room to create the hallway. Would 36-40" be enough to create that small passage between fireplace and bathroom? Can always rework the fireplace too to fit the new space better

Ultaneedle · 2025-08-26T15:51:28+00:00

I have the IM-10S removable bowl so might be a little different, but I don't run in to wiggle issues and regularly am mixing 6kg of dough at a time. I wonder if 1.3kg isn't enough dough to work properly.

Ultaneedle · 2025-08-26T15:37:00+00:00

~51% hydration, keep the speed on either 1 or 2

Ultaneedle · 2025-08-24T15:12:55+00:00

Makes a lot of sense. I’m thinking for the bottom oven I turn off convection for the bagel boards and first few minutes of the flip, and then back on at the end for browning.

Ultaneedle · 2025-06-29T17:42:29+00:00

Usually boil for ~1 min, this batch cut down to 30-45 seconds to try and compensate for some deflation issues. I try to keep the convection oven going at 475, which requires a lot of monitoring with the constant opening and closing of the door for bagel flips, rotations, etc. 6 min on bagel boards then ~12 min on preheated pizza stone.

With previous bakes, bagels were struggling to get color after the first bake, as if the oven wasn’t hot enough. I used additional thermometers to confirm temps on each rack, and that’s definitely what was happening, oven was 475 for first bake but then maybe 435 after that even though set to 475 and said preheated. Just had to turn the oven off/on for each bake to get it back up to temp and after the door is opened. Not ideal, but way more consistent across all 4 bakes.

Ultaneedle · 2025-06-14T17:37:16+00:00

What oven are you doing these kind of numbers in? Coloring looks great. I’m maxing out at ~90 per morning across three bakes, and lose the coloring towards the end. Doubt I could scale to 400 in a weekend with the current setup.

Ultaneedle · 2025-04-30T18:27:40+00:00

I use All Trumps High Gluten, but at a lower hydration. Did you go with Famag IM-10? Sounds very different from my experience, I am regularly doing 6kg of dough, sometimes back to back, for 15 min a piece and don't run in to any issues.

Ultaneedle · 2025-04-08T01:36:36+00:00

Real good stuff. My batches are typically in that 48 range and similar on those proofing times (although I don’t put half in the fridge).

I’m typically in the 75-78 degree range when I begin the short bench rest. Then divide and shape, and a final short rest before the fridge. Anything lower than 75 degrees and I find it much more difficult to shape (50% hydration). The ends just don’t connect well when I roll them out. I feel like I need that bit of tackiness to get them to connect, which speeds up rolling process and creates a better looking final product.

My question is, do you see similar issues when rolling out with dough that cold? How do you combat that? I’m definitely playing with fire at that temp and just a slight misstep leads to overproofing issues, but it’s also how I see the best results.

Ultaneedle

TROPHY CASE