Bagel proofing

Discussion in 'Bread' started by Shoff, Jan 12, 2018.

  1. Shoff

    Shoff New Member

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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.
     
    Shoff, Jan 12, 2018
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  2. Shoff

    Norcalbaker59 Well-Known Member

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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
     
    Norcalbaker59, Jan 12, 2018
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