Bagel Sponge: Room Temp or Proofing Temp?

I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane.

I have had troubles in the past with initial sponge/proofing. I am fortunate now to have an oven with a proof setting that keeps the oven at a constant 90F.

I am worried that leaving it at room temperature won't be enough. Would proofing at 90F be bad?

Best Answer

The purpose of a sponge is to create more complex flavors by giving the yeast the opportunity for an additional low-and-slow fermentation step. If you speed the fermentation up by using a warmer environment, you won't get the intended flavors.

If your priority is on quick proofing, it would make more sense to use a recipe written for that, not to change the temperatures in a recipe optimized for other endpoints.

Pictures about "Bagel Sponge: Room Temp or Proofing Temp?"

Bagel Sponge: Room Temp or Proofing Temp? - High angle of crop unrecognizable man in casual clothes sitting at table while cutting sketch on paper with utility knife near paints and sponge with pencil in light workshop

Bagel Sponge: Room Temp or Proofing Temp? - Papers, Sponge and Boxes on the Floor

Bagel Sponge: Room Temp or Proofing Temp? - Adult lady in towel getting face massage with sponge from massager in spa

Should you proof bagels?

Bagels should have a "half proof," meaning they should rise halfway or appear puffed. Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds.

Should bagels come to room temp before boiling?

You could skip the overnight rise in the refrigerator and go straight ahead and boil and bake the bagels, but that long, cool rise is what gives these bagels their chewy texture and deep flavor.

Do you have to proof bagels in the fridge?

Once the bagels are shaped, they are allowed to rise, or proof, at room temperature for 20 minutes. This generally is enough time and the bagels then can be refrigerated overnight for slow fermentation before cooking.

How do you make bagels smooth and shiny?

Bagels need to be boiled to get a shiny crust. Boiling gelatinizes the starches in the surface to make the bagels shiny and chewy. Adding baking soda to the water makes it alkaline, which makes the bagels shinier after they are baked.

Let cold-proofed sourdough come up to room temperature before baking?

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Anete Lusina, Anna Shvets, La Miko, Anete Lusina