bake - January 2020 - 37

prep time: 12 hours

Nicky Giusto of Central Milling
offers this formula and explains
that Khorasan is becoming more
widely available. Central Milling sells
it in sprouted pulp form. As with
spelt, it is reported that some people
who have sensitivity to conventional
wheat are able to better tolerate this
strain. Khorasan is a generic name
for a strain of ancient wheat that is
believed to have originated in the
Persian province of Khorasan.

ingredients
whole wheat levain
0.25 ounces mother starter
34 grams water, lukewarm
43 grams whole wheat ﬂour
0.5 grams salt
Final Dough
71 grams whole wheat levain
113 grams water
425 grams sprouted Khorasan
284 grams whole wheat ﬂour
2.25 grams instant yeast
0.5 ounces vital wheat gluten
11 grams kosher salt
21 grams honey
(or barley malt syrup)
2 quarts water for boiling the
bagels
2 tablespoons baking soda for
the boiling solution
2 tablespoons cornmeal or
semolina ﬂour

method
Day One: Whole Wheat Levain
Place the ﬁrm starter in a mixing
bowl and add water to soften it.
Break up the starter into smaller
pieces in the water. Add the whole
wheat ﬂour and salt and stir with a

boil time: 1 minute

large spoon to make a course ball
of dough. Transfer the dough to the
work surface and knead it by hand
for 30 seconds to fully distribute
the starter into the dough. It should
make a small, soft, tacky dough.
Mist a small bowl with spray oil and
put the dough into the bowl. Cover
the dough with plastic wrap and
leave it out at room temperature
for 12 hours, until it swells noticeably. If it doubles in size before
you are ready to make the final
dough, place it in refrigeration.
Day Two: Final Dough
Cut the whole wheat levain into 5
small pieces and put it into the bowl
of an electric mixer (or large bowl
if mixing by hand). Add the water
and stir to soften the levain. Add
the sprouted ﬂour, instant yeast,
salt, vital wheat gluten and honey.
Mix on slow speed with the dough
hook (or knead by hand) for 4 to
5 minutes to make a ﬁrm coarse
dough.
Let the dough rest for 5 minutes and
resume mixing, on medium low (or
hand knead) for an additional 3 to
4 minutes to make a smooth, ﬁrm
dough with a satin-like feel. Form
the dough into a ball and return it to
the mixing bowl. Cover the dough
with plastic wrap and let the dough
rest for 20 minutes.
Divide the dough into eight
4-ounce (113 gram) pieces. Form
each piece into a round ball, then
cover the rounds loosely with
plastic wrap. Rest the dough balls
for 10 minutes. Line a sheet pan with
baking parchment or a silicon pad
and mist it lightly with vegetable

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bake time: 18

spray oil. Shape the pieces into
bagels and space them evenly on
the prepared pan. Mist the tops
of the pieces lightly with spray oil
and cover the pan loosely with
plastic wrap. Proof the dough at
room temperature for 30 minutes,
then place the pan in refrigeration
overnight.
Day Three: Boiling, Topping
and Baking
Bring 2 quarts of water to a boil and
add baking soda (you may also add
4 tablespoons of honey, optional).
Preheat oven to 426°F (400°F if
using convection). While the water
is coming to a boil, remove the tray
of bagels from refrigeration and
place one piece in a small bowl of
room temperature water to see if
it ﬂoats.
If it doesn't ﬂoat within 15 seconds,
return the bagel to the pan and
check it again every 20 minutes
until one passes the float test.
Assemble toppings.
Prepare a second pan for baking,
lining it with baking parchment or
a silicon pad, misting it with spray
oil and dusting it with cornmeal or
semolina ﬂour.
Boil bagels in simmering water for
30 seconds on each side and return
them to the newly prepared baking
pan. Add toppings as desired.
Place the pan of bagels on the
middle shelf of oven and bake for
10 minutes. Then, rotate the pan
and bake for an additional 8 to 12
minutes, until the bagels are golden
brown all over. Transfer to a cooling
rack and let cool for at least 20
minutes.

37
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bake - January 2020

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