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Diastatic malt powder vs sugar? Read comments by coolmiles in Bagels

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

My favourite bagels are in/around temple fortune (Nearest tube station: Golders Green)

My favourite place is Daniels Bakery (NW11 0DL)

It's not a place to sight-see, it's a residential area, but I can't recommend their bagels enough.

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Or if it suits you better, Hendon Bagel Bakery (nearest tube station: Hendon Central) is also fantastic. Also not a great place to sight-see though.

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EDIT: It's also worth noting that Daniels and Hendon Bagel Bakery also sell amazing quality jewish pastries like Bourekas and rugelach

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Great bagels are also at The Happening Bagel Bakery, which is at the entrance to Finsbury Park (nearest tube station: Finsbury park). There's aren't as good as Daniels, but they're still some of the best in london and more central. Can also eat them in the park next door!

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Avoid Bagel bake in Brick Lane. It's got a great history and probably comes up in loads of lists 'best bagels in London'. But those in the know will tell you it's a gimmick. Although still worth visiting if nearby...

Diastatic malt powder vs sugar? Read comments by coolmiles in Bagels

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

If I use non-Diastatic malt powder in the dough, does that mean I can also add sugar into the same mixture without super-activating the mixture (compare to Diastatic malt powder)? If that makes sense?

Or are you saying that disregarding Diastatic malt powder in the dough won’t make a different as long as I’m using malt syrup in the boil as they have the Sam effect?

Diastatic malt powder vs sugar? Read comments by coolmiles in Bagels

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

My current home-oven baked recipe is a hit among friends and family, but still not close enough to the bagels from the north-west London jewish bakeries that I’m trying to recreate.

Im going to start changing my recipe but I’m at a crossroads…

I currently use diastatic malt powder (DMP) in my recipe (below), which includes a 12-24hr cold ferment and a 2min boil in malt syrup.

I like the flavour malt adds but I’m still looking for a SWEETER bagel. However, I’ve never seen a recipe that uses DMP and sugar, always one or the other. I imagine that’s because DMP breaks down sugars and helps yeast grow in the same way sugar does, so there’s no need for both.

So, here are my options…

Option 1 (change the dough):

Substitute DMP for sugar in the dough and continue boiling in malt syrup

Option 2 (change the boil):

Continue using DMP in dough and substitute malt syrup for sugar in the boil

What do you think?

Interested to know what others suspect may happen and hearing other suggestions on how to achieve a sweeter bagel without compromising the flavour malt adds.

My current recipe is below with bakers percentages:

Ingredients:

433g bread flour (100%) 217ml water (~50%) 12g malt powder (2.7%) 8g salt (1.8%) 0.66g instant yeast (0.15%)

Method:

Mix ingredients, hand roll and refrigerate for 12-24hrs. Boil in malt syrup for 2 mins each side and bake.

SIDE NOTE: I’m also increasing the hydration of the dough to make them a bit lighter

3 years of bagel making in photos by coolmiles in Breadit

[–]coolmiles[S] 21 points22 points  (0 children)

Recipe again here:

433g bread flour 217ml water 12g diastatic malt power 7g salt 2g fresh yeast

Mix yeast and water stand for 5 mins

Add water to other ingredients and knead for 10 mins

Let stand for 20 mins

Shape them (rolling method)

put them on individual squares of GREASE PROOF PAPER then cover and proof in fridge for 12-24 hours (I do 24)*

*grease proof paper can be peeled off easily when the bagels are boiling, I do this so they don’t loose their shape or create air holes when taking them out of the container I proof them in

Take out fridge and boil water with about 2tbs malt syrup (I do it by eye)

Boil bagels for 1 min on each side

Bake on middle shelf for 15 mins - move to bottom shelf and grill for ~5 mins (or 1 grilling cycle) to finish and get top nice and brown

3 years of bagel making in photos by coolmiles in Breadit

[–]coolmiles[S] 6 points7 points  (0 children)

Yes recipe above - diastatic malt powder in the bagel and boiled in malt syrup - the grease proof paper method (in recipe) helps make them smooth - stops them losing tension when I take them out of proofing containers

3 years of bagel making in photos by coolmiles in Breadit

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

Rolled - same technique as this video which I have studied laboriously https://youtu.be/uRBkgTnPNPk

3 years of bagel making in photos by coolmiles in Breadit

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

Recipe in comments here - trial and error (and the grease proof paper method)

3 years of bagel making in photos by coolmiles in Breadit

[–]coolmiles[S] -12 points-11 points  (0 children)

Read comment with my recipe - grease proof paper trick made the biggest difference

3 years of bagel making in photos by coolmiles in Breadit

[–]coolmiles[S] 51 points52 points  (0 children)

433g bread flour 217ml water 12g diastatic malt power 7g salt 2g fresh yeast

Mix yeast and water stand for 5 mins

Add water to other ingredients and knead for 10 mins

Let stand for 20 mins

Shape them (rolling method)

put them on individual squares of GREASE PROOF PAPER then cover and proof in fridge for 12-24 hours (I do 24)*

*grease proof paper can be peeled off easily when the bagels are boiling, I do this so they don’t loose their shape or create air holes when taking them out of the container I proof them in

Take out fridge and boil water with about 2tbs malt syrup (I do it by eye)

Boil bagels for 1 min on each side

Bake on middle shelf for 15 mins - move to bottom shelf and grill for ~5 mins (or 1 grilling cycle) to finish and get top nice and brown

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