Bagels
Crusty and special bread application using Fermaid® XTR and Lal^Ferm® products.
Fermaid® XTR is a complete conditioner for improving dough stability, machinability, loaf volume, crumb structure, and softness of various breads produced by different processes. Fermaid® XTR can be used in all types of yeast raised bread products like bagels.
A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized. Bagels are often topped with seeds baked on the outer crust
Ingredients
Name | lbs. | oz | % (bakers percent) | kg |
---|---|---|---|---|
Strong Bakers Flour | 22 | 100 | 10.000 | |
Fermaid®XTR | 2 | 0.5 | 0.050 | |
Salt | 6 | 1.7 | 0.170 | |
Sugar | 10.5 | 3 | 0.300 | |
Lal^Ferm® Fresh Bakers Yeast | 3.5 | 1 | 0.100 | |
Liquid Malt | 7 | 2 | 0.200 | |
Oil | 3.5 | 1 | 0.100 | |
Water ± | 16 | 54 | 5.400 |
Instructions
- Mix all ingredients for 3 minutes on low speed, then 8 minutes on high speed or until dough is fully developed
- Cut and shape into desired size
- Proof for approximately 1 hour or refrigerate overnight
- Bake at 400-420°F / 200-215°C for 12-15 minutes with 15 seconds steam