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https://www.raiplay.it/programmi/esem... - Fulvio Marino prepares a much-loved bread in New York, bagels. Ingredients: 500 g flour, 300 ml water, 6 g brewer's yeast, 6 g malt, 10 g salt Procedure: In a bowl, or in a stand mixer, place the flour, crumbled fresh brewer's yeast, powdered malt or paste and most of the water. Knead with a spoon and, once the dough has formed, add the salt and the remaining water. Knead for a few minutes, then place the dough in a greased bowl, cover with cling film and let rest for an hour at room temperature. Divide the dough into loaves of about 100 g. Shape into loaves or balls. Place on a baking sheet, cover and let rest for 15 minutes. Take the loaf, stretch it and close the loaf into a donut shape; or, take the leavened ball and with the handle of a ladle create a hole in the center, widening it. Arrange on squares of baking paper and place them on a baking sheet, cover and let rest for 12 hours in the refrigerator. Bring a pot of water to the boil with two tablespoons of honey. When the water is about to boil, immerse the bagels and let boil gently for 40 seconds per side. Drain them, bread them on one side with mixed seeds, dried onion, herbs or other and put them back on the baking sheet and cook in a hot and static oven at 200° for 10 minutes.