I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact, I've noticed they kind of "deflate" a little as time goes on.
Is there a liquid/yeast ratio I should consider when "hydrating" or "waking" my yeast? I'm thinking about adding another gram or 2 of yeast, but I don't want to "drown it"... I don't even know if that makes sense as a thing, but I thought I'd ask before I start wasting flour.
- 540g High Gluten (12-14%) Flour
- 140g Cold Water
- 7g Malted Barley
- 7g Fine Kosher Salt
-- Yeast Mixture--
- 7g Active Dry Yeast
- 20g Sugar
- 150g Warm Water
I let the yeast, sugar, and water "activate" for 20 minutes.
I put the "dry ingredients" into the mixer and mix them up... then I up the speed to medium and add the yeast mixture and the cold water... I mix for up to 4 minutes... then when a cohesive ball is formed I put it on a granite counter top and knead by hand for a further 3-5 minutes...
After that I let it rest covered with a damp dish cloth for a least an hour...
After resting... I punch down the dough... measure out equal portions... then I make rings...
I boil each bagel on each side for 1.5-2 minutes...
After boiling... egg wash, toppings, bake for 25-30 minutes on 425.