PRO LEVEL BAGELS AT HOME (feat. actual bagel man) скачать в хорошем качестве

PRO LEVEL BAGELS AT HOME (feat. actual bagel man)

Click http://www.vessi.com/Brian and use my code BRIAN to get $25 off of your Vessi shoes if you miss the sale! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Fresh bagels are a beautiful thing, but if you can’t buy a great bagel where you live, I feel you. Check out my method for making NY style bagels at home. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: MALT POWDER: https://amzn.to/3DbXY6o MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 CUTTING BOARD: https://amzn.to/341OgnD VITAL WHEAT GLUTEN: http://amzn.to/3rqwlEt SCALE: https://amzn.to/30bNZO3 PLASTIC DOUGH CARD: https://amzn.to/34dtXUB HALF SHEET TRAY + RACK: https://amzn.to/34v7CSC PIZZA STEEL: https://amzn.to/3elVdF9 METAL PIZZA PEEL: http://shrsl.com/32y9y BAGEL BURLAP: https://amzn.to/3I37L2m 6.75qt DUTCH OVEN: https://amzn.to/39o1VK7 SPIDER STRAINER: https://amzn.to/3kLwICS ------ RECIPE ------ BIGA 150g or 3/4c room temp water Pinch instant yeast 225g or 1 3/4c bread flour Add yeast to water. Add flour. Stir ingredients to combine. Cover and allow to ferment at room temperature for 12-24 hours. BAGELS: 380g or 1 1/2c warm water (86F/30C) All of the biga (from above) 3g or 1tsp instant yeast 715g bread flour (at least 12% protein) 10g or 1 1/2tsp diastatic malt powder 20g or 1Tbsp + 1/4tsp salt 3-4L or 1gallon water 50g or 2 1/2Tbsp molasses Everything bagel seasoning (equal parts of the following. Im using 50g or about ¼-⅓ c) flakey salt black sesame seeds white sesame seeds poppy seeds dehydrated minced garlic dehydrated minced onion Add water to a bowl. Add in biga and break up into the water a bit. Add yeast, flour, malt powder, and salt. Stir until mixture comes together into a lumpy mass then continue mixing with a very wet hand. Once the dough has formed into a shaggy ball, transfer to a work surface and begin to knead for about 10-12min or until the dough is able to pass the windowpane test (when you stretch the dough into a sheet, you can see light through it without the dough ripping or shredding). If it doesn’t pass the test, keep kneading. Round off dough and place in bowl, covered, to allow to ferment at room temperature for 1 hour. Divide dough into twelve pieces (125g each). Shape each piece as shown in video @4:04. Place onto oiled sheet tray. Cover tightly and allow to cold ferment in the refrigerator for 4-48 hours (more time = more flavor). Preheat pizza steel/stone in 475/245C on oven rack in the lowest position. Boil about a gallon of water and stir in molasses. Drop in bagels (as many as will fit comfortably on surface of water) to boil for 30 seconds on side one. Carefully flip and continue to boil for another 30 seconds. Transfer to a wire rack on a sheet tray. While bagels are still wet and warm, coat one side of each bagel with everything bagel seasoning and place seed side down onto the burlap of a **“bagel board” that has been soaked in water. If you’d like to see how to make your own cedar bagel boards, see how I do that @5:45. Place boards on top of pizza steel/stone in the oven and bake at 475/245C for 5 minutes. After that 5 minutes carefully flip bagels seed side up, directly onto to the pizza steel, and bake for another 10-12 minutes until golden brown, but not burnt. **to bake without bagel boards, place bagels directly on pizza stone/steel and bake at 425F/220C #bagels #everythingbagel #nybagels || MUSIC || bensound.com **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!