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Meanwhile we are going to take our seven grain bread. It's cool to the hand. That means that
it's not overheated. The yeast is not overactive. It's not sticking to my fingers. That means
it's not a wet dough. The dough was properly managed and it's almost ready, not quite.
It needs about a half an hour more before it goes to the oven to get a nice rise on
it. It is a good looking dough it is not stuck on the surface here. Feels good and it's not
sticky. In a few minutes we are going to throw it in the oven and watch it rise and bake.
Now let's go see how our bagels are doing. The bagels should be in a good process of
being almost completed.
As you can see as I mentioned earlier and as you can see, there is nothing sticking
to the bowl. The machine picked up speed. Picked up speed and I feel the bowl and the
bowl is cool. That means that I am not overheating my dough. My dough is nice and cool. I can
feel the bowl and it's not hot. The blade is doing its job. It is not tearing the dough.
It's just playing with it letting coming around and grabbing it again and mixing it. You're
building a nice gluten here. In about a minute or so this will be ready.