Hello! I'm totally new to the site and new to blogs and forums. I have been baking consistently for the past two years (making sandwich bread mostly) and now I have started to move into sourdough.
My question is this: I made bagel dough with a sourdough starter, I let it proof for 2 hours at 78 degrees in a small proofer I have, it became puffy and nice so then I retarded the dough in the fridge for 8 hours.
When I take the dough out of fridge, do I have to let it come back to room temp? or shape bagels with cold dough? I made them straight out of fridge and they shaped fine but when I gave them their water bath they SUNK! and then floated up after 10 seconds. They were actually good but did they sink because they were too cold? should I have let the dough come to room temp? if so, can I just put the dough in the proofer at 78 degrees?
I would love some answers, thank you!
Araceli
I haven't made bagels, but usually for bread, if it has risen sufficiently in the refrigerator, then you can just start baking, though it may take an additional minute or so to get done. If you have to shape them, then shape them and let them rise as called for in the directions.
It sounds as though you already have your answer. What you did worked!!!
Ford
Thank You! I'm learning as I go, bread making, what an art!!
Usually, in bread making there is no ONE right answer. If it works for you, that is the right way!
"Bread making takes patience. Sourdough bread making takes patience squared!" -- Mike Avery
Ford
proof and warm up they will sink every time. I find it much better to shaped proof for an hour and then retard for 12 -18 hours they will float right out of the fridge. But to know for sure just make a little dough ball that follows the same path as the bags themselves after shaping. Test it for floating instead of a bagel. IF it doesn't float then let the bagels warm up on the counter for a bit.
Happy baking
Thanks! great tip.