Mixing Bagel Dough
Context, I've had my mixer for less than a week, so learning how to use it.
My specific question relates to making a 58% hydration bagel dough. Following the instructions to add liquid first then dry ingredients, there is way more flour than liquid so the dough stays very floury. With alot of scraping the roller and manipulating the dough I eventually get the dough into a cohesive ball and I'm able to kneed it from there.
I assume this is just the way it is with this kind of low hydration dough just wondering if you have suggestions.
Thanks
Roger
My specific question relates to making a 58% hydration bagel dough. Following the instructions to add liquid first then dry ingredients, there is way more flour than liquid so the dough stays very floury. With alot of scraping the roller and manipulating the dough I eventually get the dough into a cohesive ball and I'm able to kneed it from there.
I assume this is just the way it is with this kind of low hydration dough just wondering if you have suggestions.
Thanks
Roger
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I would suggest to go very easy on adding flour when doing low hydration. Add half of the flour first, and keep adding in small increments until the dough starts forming. Then keep adding and waiting until the flour is incorporated before you add more. That way you avoid having to manually intervene like how you described in your post.
at 60% hydration it's usually no problem kneading the dough, as I replied to Roger, you need to go slow with adding flour when doing low hydration to let the mixer incorporate the flour.
As the mixer needs friction to work the dough, going to low will result in no friction between the dough and the bowl. I tend to see issues at 55% and below. I tend to modify these recipes to a slightly higher hydration level.