Sourdough Bagel

theperfectloaf.com

Sherry Johstono Augustine

subheading: Weight Ingredient Baker’s Percentage:

964g High protein flour (~13% protein, Central Milling High Mountain) 100.00%

530g Water 55.00%

29g Sugar, caster 3.00%

29g Barley malt syrup 3.00%

18g Salt 1.90%

7g Diastatic malt 0.75%

23g Sourdough starter (100% hydration; 40% rye, 60% white flour) 2.40%

Total Yield: 166.05%, 1,600g

subheading: Sourdough Bagel Method:

subheading: Prepare Levain - Night before mixing, 9:30 p.m. (Day one):

Mix the following ingredients together in a container and leave covered to ripen for 12 hours overnight. It mixes up to a stiff consistency so I like to mix and knead the dough in a mixing bowl, then I transfer to a narrow and tall jar.

Try to hit a final dough temperature of 78°F (25°C) for this levain.

subheading: Weight Ingredient Baker’s Percentage:

116g High protein flour 100.00%

58g Water 50.00%

23g Ripe sourdough starter 20.00%

Total Yield: 170%, 196.6g.

23.18% Levain In Final Dough Mix.

subheading: Mix - 9:30 a.m. (Day two):

A note on mechanical mixing: This dough is low hydration and comprised of high protein flour—it's a firm dough! I used my Haussler Alpha mixer to mix this for 5 minutes on speed one. You could use a KitchenAid stand mixer to mix this dough for a few minutes in the beginning, but I wouldn't push it too far and risk damaging the mixer—ultimately you make the call. After mixing in the KitchenAid, you could then turn the dough out to the counter to finish kneading like pasta dough, as described below. A note on mechanical mixing: This dough is low hydration and comprised of high protein flour-it's a firm dough! I used my Haussler Alpha mixer to mix this for 5 minutes on speed one. You could use a KitchenAid stand mixer to mix this dough for a few minutes in the beginning, but I wouldn't push it too far and risk damaging the mixer-ultimately you make the call. After mixing in the KitchenAid, you could then turn the dough out to the counter to finish kneading like pasta dough, as described below.

subheading: Weight Ingredient:

848g High protein flour

472g Water

29g Sugar, caster

29g Barley malt syrup

18g Salt

7g Diastatic malt

197g Levain (see Prepare Levain, above)

Directions at theperfectloaf.com

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