Group A
Ingredient
KG
0.030
Yeast
0.010
Water
0.550
Salt
0.018
Sugar
0.040
Bread Flour
1.000
Total Weight: 1.648
- Put all ingredients into mixing bowl.​
- Mix until well develop.​
- Allow dough to rest for 30 mins.
- Divide 80g each, shape to bagels shape.
- Prove in proofer for 30 mins at 37°C/80%
- Boil each side 30 second.
- Bake at a top temperature of 220°C and a bottom temperature of 200°C for 15 minutes.
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