Making Olive Bagels
Following plain bagel, it's an olive bagel with a lot of olives. I added chopped olives to the plain dough, but the taste and flavor are completely different.
6 serving
Within 999 minutes
태태베이커
Ingredients
  • Strong flour
    500g
  • Sugar
    30g
  • Salt
    8g
  • Water
    310g
  • East
    6g
  • Butter
    20g
  • grape seed oil
    20g
  • Black Olive
    60g
  • Water
    1000g
  • Sugar
    40g
  • Honey
    10g
Cooking Steps
STEP 1/12
Prepare very cold by adding some ice to the water. Dissolve semi-dry yeast in water. Put all the ingredients except olives into the kneader and knead them in one layer, and when they lump together in one layer, knead them in two layers in earnest. Check for 90-100% gluten and 60 minutes of primary fermentation. Determine when fermentation is completed by looking at the volume rather than the fermentation time (until volume is tripled). Divide 110g each and do a round and medium fermentation for 15 minutes.
STEP 2/12
Molding process 1
STEP 3/12
Molding process 2
STEP 4/12
Molding process 3
STEP 5/12
Molding process 4
STEP 6/12
Molding process 5
STEP 7/12
Molding process 6
STEP 8/12
Molding process 7
STEP 9/12
Molding process 8
STEP 10/12
Plasticize and 2nd fermentation for 30 minutes. (If you want chewy texture, skip 2nd fermentation.)
STEP 11/12
Blanch each side for 15 seconds and pan.
STEP 12/12
Bake at 210 degrees for 13 minutes.
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