Bagels – Sponge vs retardation
I have a question on retardation. My first and very recent bagel adventure was the very simple KAF recipe – no sponge. I’m a poolish guy in just about everything I do, but I stuck to the KAF method for simplicity – I was more focused on the now laughable concern over boiling. What took me so long. The KAF was a four cup that turned to 4.5 cups. I should have made ten smaller bagels instead of the prescribed 8. Darn tasty bagels but not where I want to be yet.
So, round two I followed Floyd M’s approach and did a sponge/poolish, and made bagels the next day. They were better than round 1 KAFs, but I’m still not quite there.
Rather than just an overnight starter/sponge, I want to make the dough and cold ferment it overnight. The question I have is whether to form the bagel dough as individual balls and refrigerate, or to form the bagels and refrigerate. I know – a minor detail, but I’m curious about shaping/handling after the cold ferment versus pre-shaping before refrigerating. Frigde space is at a premium.
Any thoughts? Always appreciated.
Source: Fresh Loaf