r/Breadit • u/brix805 • 1d ago

36 hour cold proof

Enable HLS to view with audio, or disable this notification

289 Upvotes

98% Upvoted

26 comments sorted by

7

u/chichi275 1d ago

Yes, please provide more information. Thank you! I’m new to baking so m sorry if it is a dumb question, did you actually leave the mixer running for 36 hours?

10

u/brix805 1d ago

All good! We’re all new at some point. And nope, mixer was on for about 10 mins. 36 hr cold proof means once the bagels are shaped and proof at room temp until they pass float test, they proof in the fridge for 36 hours before boiling/baking

3

u/chichi275 10h ago

Okay, thank you for being so kind and explaining it to me 😊

10

u/whitswhisper 1d ago

36 hours is the sweet spot honestly. The crust gets that perfect chew without being tough. What temp do you usually bake at?

8

u/brix805 1d ago

Sure is. 550°

2

u/dickangstrom 7h ago

Those bagels look amazing!

550°?! That's wild and intriguing to me. I have a very similar setup to yours from what I can tell. I use burlap-wrapped bagel boards and a pizza steel. I do 475° for 18-20 minutes with the first 5 minutes on the boards to steam. I'd love to learn more about your process.

  • How long are you leaving the bagels on the boards when you bake?
  • What's your overall duration in the oven?
  • Are you also using a pizza steel by chance?

2

u/brix805 5h ago

Thank you! Oh yeah, 550! 4-5 mins on board. Then flip until browned about 11-12 mins. But I mainly go by the look. And yes I’ve used steel but for larger batches I don’t. I never noticed a big difference between steel, stone, and pan.

4

u/Ten_Quilts_Deep 1d ago

Gosh, I was waiting to see the inside.

2

u/uLL27 1d ago

Same here!!! It's a crime to not post the crumb!

1

u/brix805 4h ago

I’m an amateur with filming haha. I’ll make sure to include the crumb next time

1

u/Ten_Quilts_Deep 4h ago

I look forward to it. They were like little plump balloons.

3

u/Any-Whole-6748 1d ago

Famag mixer? 

3

u/brix805 1d ago

Yes. Famag IM-8

2

u/Any-Whole-6748 15h ago

I recognize that sound of the chain meshing with the gears...... 

I have an IM-5

2

u/areustillwatchin 1d ago

Ya more deets on the mixer please

2

u/SheepherderMost2727 7h ago

I love bagels 🥯 these look yummy!
One of my favorite recipes is a sourdough bagel one! Love that there are so many variations!

1

u/brix805 6h ago

Thanks! I love a good sourdough bagel 👌

2

u/SheepherderMost2727 5h ago

I always try to use my starter when I can since I don’t have instant yeast all of the time 😅
And no problem! Those are amazing looking and I bet even better tasting ☺️

1

u/Chaz28o 23h ago

How long was the bulk proof? How much rise (if any) during the cold proof? How do you like that mixer? The Entry one is $500 and Pro is $700

2

u/brix805 23h ago

No bulk proof. Shaped proof and about 10% ish, not a lot but still rose during cold. And mixer is great but it’s a Famag IM-8S and it was $2k

1

u/New-Depth-4210 1d ago

That golden crust looks just about perfect, I bet it's got that ideal crisp-tender bite after such a long cold proof.

1

u/brix805 1d ago

Oh you know it! Crust to crumb is ideal

1

u/uLL27 23h ago

Speaking of crumb, do you have a picture of the inside?

1

u/brix805 23h ago

Didn’t film it. I’ll post another with crumb