$1.75
My first ever bake using Jeffry Hamelmans pre ferment bagel recipe. I use Frances popular poolish pre ferment and add Japans yudane (scalding) technique to improve the dough with out adding any dough improver. The dough is proofed for 24 hours on top of the 12 hours for the poolish to proof. Before baking the bagels are boiled with Edens organic malt syrup to give it that NY style profile.
Ingredients: Organic (unbleached hard red wheat flour, sprouted barley flour, sprouted barley syrup), water, sea salt, yeast. Semolina for dusting.
