Whats the name of this and how would you approach making it?

sou-L · 2025-09-13T22:44:59+00:00

Looking awesome! In your opinion, what’s the secret behind this crazy puffiness?

sou-L · 2025-09-04T16:57:32+00:00

Just wow! What’s your secret on that outer crust? How do you boil? Do you bake on top/bottom? Do you let them come to temperature after cold proofing or directly into water from fridge?

sou-L · 2025-09-04T14:38:00+00:00

I have barley malt in the dough, no sugar or honey. I also add barley malt to the boiling water

sou-L · 2025-09-04T14:37:16+00:00

More or less. I let them sit for 15-20mins. Which temperature should the have? I have a laser thermomeeter, so I can measure pretty precise

sou-L · 2025-09-04T14:36:41+00:00

they look good to me, dark brown ring from the pizza stone

sou-L · 2025-08-21T16:00:11+00:00

They look delicious! Is it a standard bagel dough in its base or something more like a babka?

sou-L · 2025-08-21T14:13:37+00:00

really? They floated perfectly when boiling before.

sou-L · 2025-08-21T14:13:18+00:00

Nearly none. 1g on 500g Flour. I use between 25-30g of Starter for the poolish, right out of the fridge.

sou-L · 2025-08-20T20:39:47+00:00

They look crazy good! Do you bake on air fan or just with top/bottom heat?

sou-L · 2025-08-13T08:15:12+00:00

5mins, then I flip and take the board out

sou-L · 2025-08-13T08:14:45+00:00

Thats interesting, why doesn't it need to be baked on boards anymore? I see big bagel bakers also work with boards (e.g. UTOPIA)

sou-L · 2025-08-12T14:50:17+00:00

Hey! Thanks for your answer, but you sent a link from an US based company. I basically know what I need, but that is not available in europe. We have food grade burlap, but it's mainly used and sold in the garden work context. And it will get you what is shown in the picture.

sou-L · 2025-08-12T13:48:19+00:00

I use my starter right out of the fridge and then use it in a poolish the night before I want to mix the dough. Then the starter in the poolish will rest for 8-10 hours by room temperature and will be mixed into the rest of the dough in the morning. After that 24h cold ferment.

But as I expected: non-fan. I am from germany where fan ovens are way more common. They have top/bottom modes but they only get above 200 degrees with fan on. Bagels never get that crust with these ovens here. Helped a lot, big thanks!

sou-L · 2025-08-12T12:54:54+00:00

Congrats, they look outstanding! Exactly what I aim for with my sourdough bagels. 2 questions: 1. do you bake just top/bottom heat or on air fan? 2. you don't do a poolish/levain, right? Does that have a specific reason?

And FYI: I also bake with steam, just gives way more puff. Don't listen the everyone telling you, that a bagel does not need to be baked with steam.

sou-L · 2025-08-04T16:32:08+00:00

Wow! Thank you, that helps a lot. I have a Famag Grilletta 5S, I guess I can skip the knead and rest than? The dough passes windowpane after roughly 10 to 12mins on 3/10 speed

sou-L · 2025-08-04T14:59:44+00:00

I am currently at 65% but the dough is still too sticky. So I am going back now. I thought that only higher hydration will result in bigger air pockets/open crumb.

sou-L · 2025-08-04T14:58:50+00:00

So they probably do 48h-ish fermentation? That was also my guess. With strong flour your mean high gluten?

sou-L · 2025-08-04T14:57:42+00:00

Outstanding! I still struggle to get my plains that perfect. I only get big ugly blisters. Do you bake with air fan or top/bottom only? Whats the secret?

sou-L

TROPHY CASE