Second generation, THIA codes bagel recipe. 54% hydration and a bagel sponge even though that’s not part of the recipe just because I like it 140 g a bagel. 550° oven on a bagel board for five minutes and then flipped over for another 11 1/2. The last photo is five minutes in before they were flipped.
This is this Sunday’s results. I’m really really happy with them. I think the only thing I’d love to see more of some blistering, but I’m not really concerned. My bagel rolling was much better this week than last week. I’m super impressed with the rise and I know they’re gonna taste fantastic.
After a few posts about my proofing, this is what the final product looks like today. They’re always a work in progress. I think I’m gonna bump up the hydration another point or two for my next bake. I’m currently at 54%. I think I might take it to 55.
This is what the bagels look like after 24 hours in the refrigerator. The first photo was at the beginning of the warm proof.