Sunrise-Bagels-350x350

Sunrise Bagels

I love Bagels and thought these inclusions would make them interesting.

FORMULA

Size: 4"L x 4"W x 1.25"H | Production Time: 3 hours hands on, 36 hours total | # Loaves that can be made from 5 lbs flour: 41 (5 oz each) | % of California Raisin product to dry flour weight: 50%
INGREDIENTS American Metric Yield Bakers
Pre-Fermented Ingredients
Flour - High Gluten 1 lb 454 g 9.17% 22.22%
Water 1 lb 454 g 9.17% 22.22%
Instant Yeast .01 lb 4.5 g 0.09% 0.22%
Total 2.01 oz 912.5 g 18.43% 44.66%
Final Dough Ingredients
Flour - High Gluten 3.3 lb 1496.9 g 30.52% 74%
Poolish 2 lb 907.2 g 18.43% 44.7%
Water 1.7 lb 771.1 g 15.58% 37.8%
California Natural Raisins 1 lb 454 g 15.58% 22.2%
California Golden Raisins 1 lb 454 g 9.17% 22.2%
Currants 0.25 lb 113.5 g 9.17% 5.6%
Sunflower Seeds 0.7 lb 317.5 g 2.29% 15.6%
Rolled Oats 4 oz 113.4 g 6.42% 5.6%
Flax Seed Meal 4 oz 113.4 g 2.3% 5.6%
Vital Wheat Gluten 3 oz 81.6 g 2.3% 3.8%
Salt 0.1 lb 45.4 g 1.6% 2.2%
Diastatic Malt Syrup 0.1 lb 45.4 g 0.9% 2.2%
Instant Yeast 0.8 lb 22.7 g 0.9% 1.2%
Total 11 oz 5,049.4 g 100% 248.1%

PROCEDURE

Posted June 3, 2013 by Erika
I love Bagels and thought these inclusions would make them interesting.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    Pre-Ferment
    Mixing Time 3 minutes
    Dough Time 75oF
    Fermentation Time & Temp 8-10 hours, 75oF
    Final Dough
    Mixing Time & Speed 3 minutes, low / 10 minutes, 2nd / 5 minutes, low
    Dough Temp 78oF
    Fermentation Time N/A
    Fermentation Temp N/A
    Dividing Weight 5 oz
    Resting Time 10 minutes
    Make Up Pre-shape, roll to 10″, flatten one end, make rings, roll to seal
    Proofing Time Overnight
    Proofing Temp 45oF
    Proofing Humidity 75%
    Type of Oven Hearth
    Baking Temp 425oF
    Baking Time 15 minutes
    Steam if Needed Boil 3 minutes per side
    Finished Product Weight 4.25 oz

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