High-Altitude 48-Hour Cold-Fermented Bagels (Attempt 1) | Furikake & Yuzu Kosho Cream Cheese скачать в хорошем качестве

High-Altitude 48-Hour Cold-Fermented Bagels (Attempt 1) | Furikake & Yuzu Kosho Cream Cheese

🥯 High-Altitude 48-Hour Cold-Fermented Bagels with Furikake & Yuzu Kosho Cream Cheese Attempt: 1 - Results: Poor This is Part 1 of my high-altitude bagel series. I tried a 48-hour cold ferment at elevation, and the results weren’t great. Here’s everything I did in this attempt, what I changed, and what I think went wrong. Modifications I made: -Increased the water (probably good) -Decreased active dry yeast (probably used too little) -Lowered water temperature (probably too low) -Used barley malt syrup instead of molasses (good) Recipe Made in This Video ——————————————— Ingredients: -550g of 80°F tap water (switching back to 100-110°F next time) -1g Active Dry Yeast (switching back to 3g next time) -940g bread flour -10g diastatic malt powder -20g salt -Toppings: furikake, everything bagel seasoning. -Barley Malt Syrup (or Molasses) to add to boiling water Day 1 ——— 1. Stir water and yeast to activate (don’t skip, bagel dough is dry, need to make sure yeast gets hydrated) then add the other ingredients. 2. Stir with a sturdy spoon until shaggy dough. Then with a wet hand squeeze and fold until well combined. 3. Knead for 8-10 minutes until enough gluten has developed. Cover and bulk ferment for 15-20 minutes. 4. Cut into (12) 120-125g pieces, shape into bagels. Put on oiled parchment paper and cover in the fridge for 48 hours. Day 2 ——— 1. Boil 3 quarts of water and 40g Barley Malt Syrup (or Molasses), preheat oven 500°F (will lower to 475° next time) and soak bagel boards. 2. Cut parchment paper so each bagel is on its own square, drop bagels into water top side down for 30 seconds, flip and boil bottom for 45-60 seconds (because of lower water temp), remove to tray with toppings on it and put top side down so toppings stick. Move to bagel board and keep top side down. 3. Once 6 are ready bake for 5 minutes, flip onto baking steel and cook 12-15 minutes. 🎵Music: The Eternal Ferris Wheel [instrumental version w/ noodling] - Big Pee Instagram: @big.pee_licious.danger.kitchen #bigpeelicious #bagels #homemadebagels #homebaker #coldferment #48hourferment #highaltitudebaking #bagelrecipe #furikake #breadfail #bakingjourney #bakingscience