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Hamelman's Bagels

Posted by orutherfurd Tue, Dec 22, 2020 07:41 PM | no reviews

Ingredient Metric U.S. Volume Baker's %
bread flour 908 g 1 lb, 16 oz 6 7/8 cup 100%
water 527 g 1 lb, 2.6 oz 2 3/8 cup 58.12%
diastatic malt powder 6 g .2 oz 1 3/4 tsp .62%
salt 17 g .6 oz 2 3/4 tsp 1.88%
dry instant yeast 4 g .14 oz 1 1/4 tsp .44%
Total 1.462 kg 3 lbs, 3.54 oz    
  1. Mix 3 minutes @ 1 speed; 3-6 minutes on speed 2
  2. 1 hour bulk ferment (DDT 76°F)
  3. scale to 4oz / 113g pieces

2x to double, 1/2 to halve, 1lb, 12x4oz, etc... blank to reset

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