@shebakesourdough: 𝟛-𝕚𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 𝔹𝕒𝕘𝕖𝕝 ♡ 🅡🅔🅒🅘🅟🅔 (Makes 6 Regular Bagels) 400g Bread Flour 80g Levain 8g Salt 200g Water Instant Yeast Version : 450g Bread Flour 100g All-Purpose Flour 270g Water 5g Instant Yeast OR 9g Fresh Yeast 8g Salt 🅜🅔🅣🅗🅞🅓 ♡ ➡️ Combine everything into a lovely shaggy mass with no dry flour bits and let the dough rest for 20min. ➡️ Knead the dough for a few minutes until you get a rough dough ball. ➡️ Cover and proof until double. ➡️ At this point, you can place the whole dough or divide into 6 equal portions straightaway and store in the fridge for overnight cold retard ➡️ The next day, shape the dough balls into bagels using any fashion you fancy. ➡️ Proof for 2-3h at room temp until the bagels are light and fluffy ➡️ Put a pot of water to boil and give the bagels a flash bath of 20-40 sec on each side, depending on how chewy you like your bagels to be. ➡️ Bake at 210C for ~15 - 20 min. . . . . . #Sourdough#homebaking#homemadebread#guthealth#bagel#sourdoughbagel#bread#bake#artisanbread#explorepage#recipereelmecooking#naturalfermentationermentation#asmr#satisfying#sandwich#bakersofinstagram#levain#shebakesourdough#homebakery#masamadre#fyp#tutorial #sourdoughstarter#bakingtipsandtricksakingtipsandtricks#天然酵母#天然酵母パン
