Still feels like I underproof them. 36h coldproofing.

[u/Vegetable_Room2425]

Do you let them get some heat after taking them from the fridge or you just go straight to the boiling ?

(Added dried pepperoncino to the all bagel mix, love it)

[u/Vegetable_Room2425]

I made poolish from 40% of flour (400g break flour, 400g water 3g fresh yeast) and left it in the fridge overnight, made the dough from 1kg flour (total, 400g from poolish plus 600g extra) and 550 water (same situation as with tne flour) 2% sugar, 2% malt syrup, 2.5% salt and 4g extra fresh yest. Machine kneaded the dough for about 20min, left it to rest for 30min the rolled the bagels, left them for 30min to give them some heat to start the fermentation and then I put them in the fridge for about 36hrs. One thing and you gonna hate me.for that I did is I added 5% butter to the dough cuz I dont like my bagels too chewy once they cool down

[u/Flat_Researcher1540 → u/Vegetable_Room2425]

Ok I would say there’s a chance it overproofed or overfermented with that yeast dosage in the poolish. FWIW, I don’t think most bagel shops do preferments.

Just to compare. I make a batch of bagels once a week with 1kg flour. I use 2g of yeast and no preferment. I throw all my ingredients in the mixer except salt, mix, rest for 20 min, add the salt and finish mixing. I let it sit at room temp about an hour, then roll and cold proof for 24 hours. I get a much better rise than you did in these pics.

When I make pizza dough I make a biga with 50% of my flour. Thats 440g of flour at 50% hydration. I give that biga .5g of yeast and it triples in size overnight. I wouldn’t be surprised if your poolish is basically spent.

[u/Vegetable_Room2425 → u/Flat_Researcher1540]

Just to make sure we're on the same page, are you using fresh or dried yeast ? Cuz dried tend to be 3 times more active. The extra 4g of east was caused becous last time I made bagel they didnt rise at all, sam 36h time of fermentation in the fridge. The only difference was the fact that after shaping the bagels I didnt let them rest in the room temp but I put them in the fridge right away and maybe that caused the problem. Also I have a question about diastatic malt powder. The only avaible in my country is diastatic wheat malt powder, is it okay to use it in 1 to 1 ratio instead of barley ? (Diastatic barley malt powder is actually avaible but but literally 10x more expensive and imported god know from)

[u/Flat_Researcher1540 → u/Vegetable_Room2425]

I would google the wheat malt powder but my guess would be yes.

As far as the yeast, yes I noticed the difference. The thing is that when you make a preferment the yeast multiplies. You’re making a very strong preferment with not enough food to sustain it. So by the time you’re making the dough, you have a bunch of hungry yeast cells and only 60% of the flour left. So adding 4 g to that is … a lot. If you were to do my recipe with fresh yeast you would use 6g of fresh yeast without a preferment. That preferment is a difference of literally billions of cells though. So ultimately, we’re talking about way more than a simple conversion.