Sprouted Grain Bagel

g %
Dough
Flour 5000g 100%
Water 2500g 50%
Yeast 50g 1%
Brown Sugar 200g 4%
NP Bagel Base 250g 5%
Intens Fresh 2-40 10g 0.2%
Softgrain Sprouted Grain Clean Label 10g 0.2%

Method

Instructions

Assembly
  1. Once dough is fully developed in mixer, remove from bowl and let sit for 5 min.
  2. Divide into 4.2oz pieces and shape long. 
  3. Let sit for 10 min. 
  4. Roll pieces out a little more and shape into bagel. 
  5. Place 12 bagels per preforated screen. 
  6. Place in a plastic covered rack and let floor proof until about 50% proofed. 
  7. Place in retarder overnight at 40-45°F. 
  8. Next day pull out and let sit (covered) for 1 hour or until dough reaches 60°F. 
  9. If needed finish proofing in proof box. 
  10. Bake with plenty of steam.

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