MasterclassChef Hwang's Olive Cheese Bagel

• Bread flour, Millumix (Daehan Flour Mills) — 1,100 g
• Fresh yeast — 10 g
• Liquid levain — 100 g
• Water — 720 g
• Water Roux — 250 g
• Butter — 50 g

BASSINAGE

• Olive oil — 100 g
• Water (bassinage) — 100 g

WATER ROUX

• Strong/bread flour — 100 g
• Water — 160 g
• Salt — 3 g
• Sugar — 3 g

FILLING 

• Black olives — 250 g
• Cheese blocks — 260 g
• Emmental — 50 g

• Final dough temperature: 52 ~ 57°C (???)
• Weighing ingredients: Put all ingredients except the bassinage into the mixer.
• Main mixing: About 3 min on low speed, then about 7 min on medium speed.
• Bassinage: Add the bassinage gradually, up until the final stage of mixing; then mix in the filling on low speed.
• Dough consistency: Firm dough (low hydration).
• Dough temperature: 24°C
• 1st fermentation (bulk rise): About 45 min at room temperature, then punch down and store in the fridge.
• Dividing: 100 g
• Pre-shaping: Round (ball shape)
• Resting: About 45 min
• Shaping: Shape into bagels.
• 2nd fermentation (proofing): About 30 min at room temperature.
• Baking: Deck oven, 260°C top / 260°C bottom, with steam, about 10 minutes.