Why do my bagels deflate overnight so much?
I use 530ml of Water, 3g of yeast, 940g of flour (14%), 10g malt powder and 20g of salt. Dough kneading machine for 15min, rest for 5min, roll leave out of 1hr and then about 22h of cold overnight proofing at 4 C or 39 F
I use 530ml of Water, 3g of yeast, 940g of flour (14%), 10g malt powder and 20g of salt. Dough kneading machine for 15min, rest for 5min, roll leave out of 1hr and then about 22h of cold overnight proofing at 4 C or 39 F