45' at 100°F, 80% humidity. Cover and place in retarder overnight. Next day, pull from retarder and let sit until dough reaches room temp. Finish proofing if needed in proofer before baking.
Oven Temperature
450°F, drop to 400°F when bread goes into the oven
Baking Time
12-14', 15 seconds steam
Instructions
Assembly
Once dough is fully developed in mixer, remove from bowl and let sit for 5 min.
Divide into 4.2oz pieces and shape long.
Let sit for 10 min.
Roll pieces out a little more and shape into bagel.
Place 12 bagels per preforated screen.
Place in a plastic covered rack and let floor proof until about 50% proofed.
Place in retarder overnight at 40-45°F.
Next day pull out and let sit (covered) for 1 hour or until dough reaches 60°F.
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