BAGELS

Ingredients Metric
Water 250 gram
Yeast , fresh 15 gram
High-gluten flour 500 gram
Malt syrup 30 gram
Salt 8 gram
Oil 4 gram
Pump oil

PROCEDURE

Mixing

Straight dough method

8-10 minutes at low speed

Fermention

1 hour at 80◦F (27◦C)

Makeup and Baking

1. Scale at 1 ¾ to 2 oz (50 to 55 g) per unit

2. One of two methods may be used for shaping bagels by hand :

●roll with the palms of the hands into ropes (as for knotted or tied rolls). Loop sround palms
into doughnut shape. Seal the end together well by rolling under the palms on the bench .

●round the scaled unit and flatten into a thick disk. Press a hole in the center and tear open
with the finger. Pull the hole open and smooth the edges.

3. Give half proff

4. Boil in a malt solution ( 1/3 qt malt syrup per 4 gal water , or 3 dL malt per 15 L water) about 1
minutes .

5. Place on sheet pans about 1 inch apart. Bake at 450◦F (230◦C) until golden brown , turning
them over when they are half baked .

Total baking time is about 20 minutes .

If desired , bagels may be spinkles with sesame seeds , poppy seeds , diced onion , or coarse salt
before baking .
 FRENCH RYE
Ingredients Metric
Rye starter III 750 gram
Bread flour 125 gram
Salt 10 gram
Walnut

PROCEDURE

Mixing

1. Place the starter in a mixing bowl. Add the flour and salt
2. Mix at low speed for 10 minutes. The dough will be soft and somewhat sticky , and
therefore a little difficult to handle.

Fermentation

30 minutes at warm room temperature

Makeup

Scale at 1 lb (500gram). Shape into round or slightly oval loaves.

Brush or spray with water and dust heavily with flour. Proof 30-60 minutes at 85◦F (27◦C) until

about double in volume. Score the tops of the loaves .

Baking

450◦F(230◦C) with steam , 40-45 minutes

 CHALLAH
Ingredients Metric
Water 200 gram
Yeast , fresh 20 gram
Bread flour 500 gram
Egg yolks 100 gram
Sugar 38 gram
Malt syrup 2 gram
Salt 10 gram
Vegetable oil 62 gram
Pumpkin seed

PROCEDURE

Mixing

Straight dough method

10 minutes at second speed

Fermention

1 ½ hours at 80◦F (27◦C)

Makeup

See pages 129-132

Baking

400◦F(200◦C)
 OLIVE FOCACCIA
Ingredients Metric
Water 450 gram
Yeast , fresh 10 gram
Bread flour 750 gram
Salt 7.5 gram
Olive oil 25 gram
Tomato
Oregano leaf
Mushroom
Mozarella

PROCEDURE

Mixing

Straight dough method

Add the olives after the other ingredients have formed a dough

12 minutes at first speed

Fermention

1 ½ hours at 80◦F (27◦C)

Makeup and baking

See herb focaccia

 CIABATTA
Ingredients Metric
Sponge
Water 480 gram
Yeast , fresh 30 gram
Bread flour 450 gram
Virgin olive oil 180 gram
Sweet basil

Dough
Salt 15 gram
Bread flour 220 gram

Procedure

Mixing

Sponge method

1. Warm the water to about 100◦F (37◦C). Dissolve yeast in the warm water
2. Add the yeast mixture to the flour for the sponge. Add the oil.
3. Mix to form a soft dough. Beat well for approximately 5 minutes or until the sponge start to
become smooth.
4. Cover and leaves at room temperature until doubled in size , approximately 1 hour
5. Stir down and add the ingredients for the dought. Beat for a few a smooth dough , which will
be very soft and sticky.

Fermentation

Cover and allow to ferment at room temperature until double in siza , approximately 1 hour

Makeup and baking

1. Lightly oil sheet pans. Handling the fermented dough as little as possible, scale it into
portions weighing about 18 oz (550gram)
2. Shape very lightly into roughovals or rectangle on the oiled pans (b). The dough will be very
sticky ;handle as little as possible
3. Dust tops with extra flour (c). Proof at room temperature until the dough double in volume
and the flour on the top start to crack slighthly
4. Bake at 425◦F (220◦C) for about 30 minutes , until golden. Cool on a wire rack.