The Fresh Loaf

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Degassing bagels.

NateShrdr7's picture
NateShrdr7

Degassing bagels.

Hi everyone, 

My bagels are turning out airy and fluffy, even though my dough hydration is 50 percent and I only rest for ten minutes after shaping. Could this be because I struggle degassing the dough enough? 

Comments

pmccool's picture
pmccool

Your recipe, your process, timings, temperatures, and so on.  The more you provide, the better the analysis you receive.

Paul