I spoke to a professional baker on making bagels and he told me he uses ice in his dough. This lowers the temperature of the dough allowing for a longer mix time with the large mixer. Has anyone else had experience with using ice? Can you do it with other sour doughs?
I am currently baking 7 types of sour dough,30-40 loaves a week, no rye yet.
Thanks,
Jon
I am slowly getting ready for Farmers Market. Still cooking in my home. The commercail kitchen is still a couple of weeks away. I have five different sourdough breads, three different flour blends.
Using Peter Reinhart's Pain au Levain, morph some into Pain ausx herbes provance using Panzy's Herb de Provence blend.
Using Peter's San Francisco recipe I use Gérard Rubaud flour blend. Some of it morphs into a multigrain using 3/4 King Arthurs Harvest Blend and 1/4 extra poppy seeds.
I also made Reinhart's Whole Wheat sourdough.
