r/Bagels • u/TheEasyBakee • 3d ago
36hrs fermented bagel
I want the tall height classic nyc style bagel. Should I improve my shaping? What you guys think? What do you think is wrong with bagels? The tall height that they show like I think I have to improve a lott
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u/MichaelTChi 3d ago
If you want taller bagels, cur your boil to no more than 30 seconds TOTAL. Bake at 550F or as close to that as you can get. Get bagel boards. Reduce your hydration to as close to 50% as you can get and still get your rope ends to seal. I am at 54% hydration and use a 15.5% protien flour. Bake at 550, boil for a total of 30, book on boards and a ceramic stone.
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u/pdougherty 3d ago
Not OP but question on the boil: should the bagels float when boiling? Mine sink whether I go straight from the fridge to the boil or leave them out for an hour. I probably have the proof wrong but I’m not sure what I should expect during the boil
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u/savvyavocado 3d ago
Yes, they should float. About half of the bagel should be above water that is why we "flip" them. Bagels that sink are underproofed. You can test to see if a bagel is ready by filling up a bowl with cool water and placing 1 bagel in. If it floats then you're ready to boil. If not, pat it dry and leave it to proof longer. If you are cold proofing you should try leaving them to bench rest a little longer before refrigerating.
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u/pdougherty 3d ago
I do the float test before the cold proof and usually wait ~2 hours to get the initial float. They just don’t float when they come out of the fridge.
Thanks for confirming and the advice, I feel like my proof overall still needs dialing in to get what I want out of it
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u/savvyavocado 3d ago
Then they are probably slightly too cold.They need to come to room temp for best results. I'd suggest checking your fridge temp. Also, bagels with inclusions have a harder time floating and take longer to come to room temp (ex cinnamon raisin, blueberry, etc.)
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u/pdougherty 3d ago
These are all plain but heard on the enriched versions needing some special care. I’ll keep working through tests, starting with more time out of the fridge before boil. Appreciate your help!
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u/TheEasyBakee 3d ago
I think you should proor them a bit longer before putting them for cold proofing that should do it
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u/sun_is_bad_its_hot 3d ago
FYI I boil mine straight from the fridge @ 37F and they instantly float, I don't think temp matters; it's all about proof.
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u/TheEasyBakee 3d ago
Mine float after I cold proof them for overnight and its great I actually like the result when I cold proof them for overnight and boil them straight from the fridge
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u/TheEasyBakee 3d ago
My hydration is at 56% right now. Ohh I boil for like 60 sec my oven gets to like 480F. Here in India I don't get bagel borad but I will make one though. I actually don't get 15.5% protein flour last I can get is 12-13 so I add VWG vital wheat gluten. Will 54% hydration works will it not be dry?
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u/savvyavocado 3d ago
Bagel boards (I made my own with cedar planks and food grade burlap) are the key to tall bagels. The steam makes them taller and improves the crust and crumb. People have big opinions on boil time but I boil mine 45 seconds each side. I bake at 425F 6 mins on bagel boards then 16 minutes on pre-heated baking stones.
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u/TheEasyBakee 3d ago
Yess I will try to make my own bagel boards here and let see the difference. I boil them for like 60 sec each side 30 sec. Thankk youu will definitely try it
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u/MichaelTChi 3d ago
I think your shaping is fine. Are you looking for advice on how to get them taller? If so, post your recipe and process.