MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ch'bagels
Categories: Bagels
Yield: 8 Bagels

MMMMM-----------------BEDTIME BIGA, (PRE-FERMENT)---------------------
175 g Water
1 g Dried yeast
225 g Flour
MMMMM-------------------------MAIN DOUGH------------------------------
125 g Water; warm (30?C)
10 g Granulated sugar
215 g Bread flour
Biga; all of it
5 g Dry yeast
8 g Salt MMMMM-------------------------FINISHING------------------------------
1 Egg; for egg-wash
Toppings (optional)

A flavourful bagel, thanks to an overnight pre-ferment, and other
steps taken from a ciabatta recipe.

The Night Before:

Make the biga by combining water and yeast letting it sit for
10 minutes then adding the flour and stirring roughly, letting it
stand overnight.

Baking Day:

In the stand mixer bowl, add the Main Dough flour and warm water.
Mix on low speed until combined. Cover and rest for 20 minutes.

Other than the salt, put all the ingredients in the bowl. Start the
mixer on low speed (add the salt gradually now) for about 2 minutes,
then turn up to medium speed and mix until "slappy" and shiny, about
8 minutes. Transfer to an oiled bowl. Cover and rest for 30 minutes.

With a wet hand, do a strength building fold in the bowl. Just
stretch and fold 5 times or so. Cover and rest for 30 minutes.

Empty out dough onto a wet worksurface, and with wet hands, fold
2 opposite edges inward to the centre, then fold 5 times along the
length and place back in the bowl. Cover and rest for 60 minutes.

Flour the top of the dough, empty dough onto floured work surface
(the top becomes the bottom) and divide into 8 equally sized lumps.

Form the pieces into rounds by pressing the dough making a 'cage'
around the dough with your fingers, then moving your hand in a
circular motion to form a ball.

Coat a finger in flour and press gently through the centre to make
a hole. Stretch to about 1/3rd of the diameter of the bagel.

Whack the oven up to 260?C and preheat while dough does final
little rest.

Place the bagels on parchment paper and rest for 30 minutes.

Bring a pan of water (about 2 litres, with 5 g of baking soda, 20 g
sugar, 10 g salt until it is just about to boil, just simmering.
Using a slotted spoon lower the bagels into the water and simmer
for 2 minutes each side. The longer you leave them, the chewier the
bagel.

Brush the bagels with an egg wash and sprinkle with any toppings
you fancy.

Pop in oven on the middle shelf, pour boiling water into a cast
iron tray on the bottom of the oven, turn the temperature down to
240?C.

Bake for about 15 to 25 minutes. When you think they look done, add
5 minutes more. Crust colour determines doneness. Overdone is
better than underdone.

Recipe by Martin Spendiff

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