Formula:
| Kg | Prefermented Flour | 5% | ||||||||
| Total Dough | 5 | |||||||||
| Levain | final dough | |||||||||
| Ingredient | % | Weight (kg) | % | Kg | ||||||
| Total Flour | 100 | 2.97 | 100% | 0.15 | Total Flour | 2.96 | ||||
| Whole Wheat | 100 | 2.97 | 100% | 0.15 | WholeWheat | 2.82 | ||||
| 0 | 0.00 | 0% | 0.00 | 0.00 | ||||||
| 0 | 0.00 | 0.00 | ||||||||
| 0 | 0.00 | 0.00 | ||||||||
| Water | 65 | 1.93 | 100% | 0.15 | Water | 1.78 | ||||
| Salt | 2 | 0.059 | Salt | 0.059 | ||||||
| instant yeast | 0.2 | 0.006 | instant yeast | 0.006 | ||||||
| seed | 1 | 0.030 | 10% | 0.01 | levain | 0.30 | ||||
| total | 168.2 | 5.00 | 0.30 | total | 4.97 | |||||
| Method:
Ferment 1 hour, scale at 125 grams shape bagels |
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| Retard in fridge 12 hours, boil and bake in hot oven 500 degrees | ||||||||||
