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Bagels

pile of bagels
 

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

Retard in fridge 12 hours, boil and bake in hot oven 500 degrees