Bagel proofing


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Hello,

For my new job, I am making bagels from scratch, which, despite all my baking/pastry experience, I have never done.

The long and the short of my issue is this: I've been asked to proof the bagels in covered, plastic containers stacked on top of each other (purely to save on space) overnight instead of sheet trays with plastic wrap.

I think this overproofs the bagels (it has). My boss (who isn't a baker) thinks either there's something wrong with the recipe, which is a fairly basic bagel recipe, or that I'm doing something wrong.

Thoughts?

Thanks.
 
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Commercial production requires commercial equipment. Proofing temperatures must be regulated to control fermentation. And the only way to regulate the proofing temperature is with a proofer.

Humidity must also be controlled. Again the only way to control the humidity during proofing is with a proofer.

But before you even get to the proofing stage, you need to regulate your dough temperature during mixing. The temperature of the shaped dough plays a major role in the rate of fermentation.

Link to basics on bagel production.

http://www.bakeinfo.co.nz/files/file/86/BIRT_Bagels_Info_Sheet.pdf
 

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