Sponge starter bagels

Overview

Self-righteous and not serious about studying. After making the dough, put it into a large bowl and let it rise until it doubles in size. Then when I was preparing to cut and shape it, I discovered that the "Apprentice Baker" cut and shaped the dough directly after mixing it. I suddenly sweated and didn't read carefully. What to do? Just pretend that fermentation has never happened before, and start cutting and shaping again to "The Apprentice Baker". It’s hard to tell, though, that this is the Baker’s Apprentice bagel. Cook bagels. The refrigerated bagels were thrown into the boiling alkaline water and began to count, as "The Baker" said, cooking each side for one minute. Half a minute into blanching, I suddenly became alert. That 128-gram bagel took 1 minute. My smaller version was only half the weight. Did it also take 1 minute? I started to turn it over hurriedly. I would rather cook it less than overcook it. What if it is cooked through? I once cooked bagels that were only blanched for 5 seconds, and the results were very good. . . ACA's new oven was opened. Put the cooked bagels into the baking pan and you will immediately feel the narrowness of the baking pan. Although the baking pan is just wide enough to accommodate two rows of bagels, it is not as rich and pleasing to the eye as Changdi's. Turn on the fire, and habitually reduce the temperature by a few degrees according to the short-tempered Changdi. When he saw that the bagel did not expand and color quickly, he suddenly stopped. This ACA without temperature measurement must be of a peaceful nature, and he hurriedly followed the "Baker" instructions to tighten the temperature from 260 degrees to 250 degrees. The maximum value could not be higher. Soon, the bagels started to color, uneven coloring? Seeing that the bagel is turning into a painted face, I quickly turn to the hot air setting. There will be no better trick. After a lot of tossing, the baking is finally over. I took out the baking pan and wanted to shut down the oven, but I found that I couldn't find the "off" position on the function gear. There was no gear that could stop the oven from working. The timer is still counting down, and it seems that turning it in the opposite direction is not a good move. Then, the only way is to turn the upper and lower fire to 0 respectively. After reading the manual, I realized that I really had to shut down the oven like this. I couldn't help but feel reminiscent of Chang Di, so I turned the function to stop. The timer continued to turn slowly, but the oven no longer heated. ACA needs to turn off the upper and lower fires separately, and sometimes it is inevitable to forget to turn off one of them. . . . Despite the frequent occurrences, the bagel finally swelled, became golden brown, and looked pretty good. There are some small bubbles on the skin, and I remember the vague impression I got from somewhere - refrigerated fermentation may cause small bubbles on the skin. Perhaps, this is also the result of not carrying out sufficient basic fermentation according to the tricks? The skin is a bit hard and chewy. Could it be the result of the slightly longer blanching time? . . . . Next time, I must study carefully. . . .

Tags

• baking
• children
• old man
• afternoon tea
• coarse cornmeal
• high gluten flour
• maltose
• poppy seeds
• white sesame
• baking soda
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Sponge starter: 85g high-gluten flour, 0.5g dry yeast, 94g water,

   

2. 2 Mix the starter ingredients,

   

3. 3 Stir into a smooth and soft batter and leave to ferment in a warm place.

   

4. 4 The batter is bubbly and fermentation is complete.

   

5. 5 Prepare the main dough: 80g high-gluten flour, 0.25g dry yeast, 1/2 tsp salt, 7g maltose

   

6. 6 Put the yeast into the starter, mix well,

   

7. 7 Pour in flour, salt, maltose,

   

8. 8 Stir into a ball,

   

9. 9 Move it into the bread bucket, put it into the bread machine, and start the dough mixing process,

   

10. 10 Stir until the film can be pulled out.

    

11. 11 Roll into a round shape and place in a large bowl for basic fermentation.

    

12. 12 The dough has doubled in size,

    

13. 13 Take out, deflate, divide into 4 equal parts, roll into balls, and rest for 20 minutes.

    

14. 14 Roll into oval shape,

    

15. 15 Roll up along the long side and roll into a long strip of about 20 cm.

    

16. 16 Connect end to end, scroll the interface back and forth,

    

17. 17 Shape into a ring, place on baking sheet, cover with plastic wrap and let rest for 20 minutes.

    

18. 18 Take a bagel and place it in cold water. If it floats in the water for 10 seconds, pick it up, absorb the surface moisture, and put it in the refrigerator overnight.

    

19. 19 Prepare alkaline water and decoration materials: 1 tsp baking soda, appropriate amount of coarse cornmeal, appropriate amount of white sesame seeds, appropriate amount of poppy seeds

    

20. 20 Pour water into a pot, add baking soda and bring to a boil.

    

21. 21 Line a baking sheet with baking paper, sprinkle with cornmeal, and set aside.

    

22. 22 Mix poppy seeds and white sesame seeds and set aside.

    

23. 23 After the water boils, put the bagels into the pot and blanch them on both sides for 15-30 seconds.

    

24. 24 Remove and place on a baking sheet, sprinkle with sesame seeds and poppy seeds.

    

25. 25 Immediately put into the preheated oven, middle layer, upper and lower heat, 250 degrees, hot air circulation, bake for about 15-20 minutes.

    

26. 26 The surface is golden brown and comes out of the oven.