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Preparation info

  • Makes

    1 dozen

    bagels
    • Difficulty

      Medium

    • Ready in

      16 hr

Appears in

The Fundamental Techniques of Classic Bread Baking

The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Ingredients

Ingredient Amount Baker’s Percentage
For the liquid levain:    

Method

Prepare the mise en place for the liquid levain.

To make the liquid levain, combine the bread flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 14 to 16 hours.

When ready to make the final dough, p