BIG BATCHA BAGELS!!!!
In Which Mike Makes As Large A Batch Of Bagels As His Mixer Will Handle!
A few people asked how to use an Ankarsum (formerly Electrolux Assistent, formerly Magic Mill) to make a large batch of bagels. They were having trouble and weren't sure they "were doing it right". Maybe what I do is right, maybe it's not, but - for the site's fans - here's how I make large batches of bagels with my Electrolux Assistent mixer.
This post focuses on mixing a HUGE mixer load of bagels. This amount is really a near worst case scenario. We are making 31 four ounce bagels. Why not 3 dozen? We're just 5 away from that number, and 3 dozen makes more sense than 31. Well, 31 is pretty much the maximum amount that will fit. You'll see some dough and flour fly out of the mixer in the early mixing stages. Making a more reasonable batch size, around 2 dozen, would eliminate these problems.
Since we have other posts about making sourdough bagels and even a long post about bagels to answer some more bagel making questions, this post will focus on the mechanics of mixing a near catastrophic amount of bagel dough. If you want more information about how we make bagels, we sell a cookbook about making bagels, and have bagel making classes from time to time.
Let's start with our formula:
|Volumetric Measure (Cups)||Ingredient||Grams||Baker's Percentage|
|Scant 1 Cup||Active Sourdough Starter||230 Grams||8.46%|
|3 2/3 TBSP||Olive OilOlive Oil||48 Grams||1.77%|
|5 1/2 Cups + 1 tsp||Water||1320 Grams||48.23%|
|21 Cups||High Protein Flour (1)||2730 Grams||100%|
|3 1/2 TBSP||Salt||64 Grams||2.36%|
|4 2/3 TBSP||Malted Barley Extract (3)||94 Grams||3.44%|
Our game plan is to add the ingredients to the mixer bowl in the order given, put the dough hook on mixer, let the mixer run for 5 minutes on it's lowest speed, and then let the dough rest for 5 minutes. I usually do this by setting the mixer's timer for 5 minutes and a kitchen timer for 10 minutes. When I am dealing with a more reasonable amount of dough, I just walk away once the dough comes together and deal with other matters for 10 minutes. The mixer knows what it's doing and doesn't need my snoopervision. The 5 minute rest period lets the flour fully hydrate. After the 5 minute rest, I mix the dough for another 5 to 10 minutes, depending on the dough and the batch size. Bagels take longer. This time, I gave the dough another 20 minutes of mix time after the rest period. The dough looked nice. At that point, I covered the dough and let it rest for an hour. After the hour of rest time, the dough was very nice to work with - smooth, supple, elastic enough to be lively, and extensible enough to let me shape the bagels.
That said, here's the video:
This leaves us with two questions, how did the bagels come out, and what are you and your wife going to do with all those darned bagels?
The bagels came out very nicely, as the pictures below suggest. We've been enjoying them for a few days.
As to what we will do with all those darned bagels, we've been giving them away and making friends for New York style Sourdough Bagels.