Cold Proofing - Covered, Uncovered, and Hybrid

Figured I’d share the results of my experiment.

Spent 23 hours in the fridge, 1 hour at room temp, then boiled for 1 minute a side in 12 cups of water, 2 tablespoons of malt syrup, and 1 tablespoon of baking soda.

Covered was covered in the fridge the entire time and for the 1 hour room temp proof.

Hybrid was uncovered in the fridge for 4 hours and then covered for the remaining 19 hours plus 1 hour at room temp

Uncovered was uncovered for the entire 23 hours in the fridge and 1 hour at room temp.

The first 3 were boiled and put in the oven. The last one was in the second batch of baking so they had 15-20 minutes of rest after being boiled.

Baked on a stone preheated at 475F and then turned to 450F after the bagels were put in the oven. Baked for 12-13 minutes.

The covered bagel was great. The hybrid was even better, and the uncovered was not it. The hybrid had a slightly thicker crust that provide a really nice crunch, but wasn’t overwhelming.

Now the crumb of the first hybrid is not great compared to the rest. The second hybrid is wonderful despite being a wonky. I’m curious if the 15-20 minute rest after boiling contributed to that, but not sure.

Anyway, I basically have it down now. Going to up my recipe to 12 bagels and bake batches 6 and 6 and really compare if the rest between boiling helps.