Softgrain Bagel

Dough
Patent Flower 3600g
Water 1880g
Whole Wheat Flour 400g
Honey 80g
Yeast 60g
Salt 56g
Softgrain Multigrain Clean Label 1200g
Sapore Panarome 80g
Molderator 80g
S500 Ultra 40g
Puraslim 80g
Working Method:
  • Mixing Spiral - 7 min 1st speed - 5 min 2nd speed (variable) 
  • Dough Temperature - 75-80°F 
  • Bulk fermentation - 5 min ambient temperature 
  • Scale - 150g 
  • Intermediate proof - None 
  • Make Up - Shape using bagel machine 
  • Final Fermentation - 30-60 min 86F 
  • Decoration before baking - Boil and dip in topping of mixed grains 
  • Oven temperature °C - 440 bottom / 460 top 
  • Baking Time- 12-15'

About this recipe:

Complexity level: