{"id":3635,"date":"2012-01-27T21:16:20","date_gmt":"2012-01-27T20:16:20","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3635"},"modified":"2020-03-26T08:02:53","modified_gmt":"2020-03-26T07:02:53","slug":"bagel-bernacht-methode","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/01\/bagel-bernacht-methode\/","title":{"rendered":"Bagel (overnight methode)"},"content":{"rendered":"

\"Bagel\" There is not always space in my fridge for trays with rolls. Ok, to be honest there is nearly never room for a tray in my fridge. Even when I put two proofing baskets in the fridge I have to be creative. Normally I start to stack things on each other to make room for the baskets. And when my boyfriend wants to eat some cheese in the night? Then it\u2019s time for Jenga<\/a>! \ud83d\ude09<\/p>\n

That\u2019s why I like recipes which I can keep overnight<\/a> at room temperature . And since I bake the saffron stars<\/a> I knew that I can even proof rolls overnight at room temperature as long as I use a really small amount yeast. So 1 g fresh yeast in the bagel recipe is no mistake. To improve the taste I also add a little bit sourdough. I did not dare to use a higher amount of sourdough, being afraid that the long and relatively warm fermentation\u00a0 would turn the dough into sourdough.<\/p>\n

But with the small amount it worked very well and the next morning I just had to place the bagels in boiling water and bake them. That\u2019s only 30 min in the morning till we had fresh bagels for breakfast.<\/p>\n

<\/p>\n

Bagel<\/u><\/h1>\n

yields 10 Bagel<\/p>\n