Thank you @Fermentada
A
I’ve been using Eric’s bagel recipe with good results, mostly. I recently purchased a Ankarsrum mixer with the idea I could make larger batches, at least 18 at a time. The manual, and online helpline, suggest that the mixer will often use less flour than another mixer for the same result. I’ve been experimenting with that, making small (15g increments) reductions in the amount of flour and/or adding some additional water. I may have complicated the problem by substituting 25%whole wheat bread flour during the course of my experiments. Can anyone help guide me in the right direction on this? Anyone else using an Ankarsrum for bagels or other low hydration doughs?