June 4, 2023 - 5:40am
Hand roll bagel
Hey everyone, I’m having an issue when boiling my bagels. After they boil, they deform and come out looking like ovals. Before they go into the water they are round and I’m careful to make sure I put them in the water and they’re still round. How can I fix this?
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Who's formula do you use? Do you cold retard overnight? What type of flour do you use?
These are some of mine. The formula is from in inside the Jewish bakery. It calls for high gluten flour, I use King Arthur Sir Lancelot. The formula also calls for an overnight cold retard. In my humble opinion these are the to factors that would contribute most to the reformation.
They're overproofed. Post the process, I'll tell you where it's wrong.