Cinnamon raisin bagel fail!!!!!! Help
hi Fresh Loafers
I have started an at home bagel business and I have reach the point that I think my bagels are pretty great. All but the cinnamon raisin. They’re a disaster. I hate making them and I cannot figure out why they fail most of the time.
the picture below is of the recipe I follow for my regular bagels. The process I use is a knead then rest for five minutes then shape then proof outside the fridge for between 30 to 90 minutes then slow proof in the fridge over night.
I have tried adding prehydrated raisins which is a mess because trying to knead them in doesn’t work.
last night I added an additional 100g of water 2 tbs cinnamon and about 100 grams of raisins for the 6 bagels. I let them proof outside the fridge for about an hr? The dough was pretty slack. When I took them out of the fridge they felt completely solid. I tried the boil and bake. I boil in a mixture of lye and malt syrup. All the bagels go in from cold and float right away. These always sink and don’t ever surface on their own. They don’t rise in the oven. I have managed some good cinnamon raisin bagels but it seems by chance. Does anybody have any idea. Please help.
Comments
It’s a fairly well known phenomenon that cinnamon inhibits yeast growth and it has to be increased to compensate. Hamelman does a good job explaining this in his books. So if you are using the same formula for both you may want to try increasing the IDY on the cinnamon variety. Good luck.
-Brad
Thanks that is so helpful. I’ll increase by two grams and see how that goes
Brad is correct, cinnamon has some anti-microbicidal effects so your dough will ferment more slowly. If the cinnamon is added during shaping so that it is swirled in it wouldn't effect fermentation. So some bakers will add their raisins and cinnamon during shaping.
Benny
Try this method:
https://www.thefreshloaf.com/node/69235/harvest-loaf#comment-496148
Works like a charm!
Yippee