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#TheJac

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There is nothing I get asked about more than the dough divider I use to cut my bagels. This is a really it. Pretty straightforward process. Mix, cut into big pucks, divide, and shape. You can use this divider for other breads of course, just need to be mindful of your piece size. It’s been a very worthwhile investment.
There is nothing I get asked about more than the dough divider I use to cut my bagels. This is a really it. Pretty straightforward process. Mix, cut into big pucks, divide, and shape. You can use this divider for other breads of course, just need to be mindful of your piece size. It’s been a very worthwhile investment.
Stop poking holes in your bagels.
Stop poking holes in your bagels.
Hey guess what… I don’t hate making bagels or dinner rolls anymore 😂 I finally used the dough divider and WOW… game changer. It easily saved me a couple hours not having to weigh out dough balls 🙌🏼 Feeling so grateful we were able to add this to our little space. Thank you so much to everyone who preordered and stopped by the stand or shop today—we truly appreciate you 🤍 Happy Easter! I hope you get to spend it with the people who matter most 🐣✨
Hey guess what… I don’t hate making bagels or dinner rolls anymore 😂 I finally used the dough divider and WOW… game changer. It easily saved me a couple hours not having to weigh out dough balls 🙌🏼 Feeling so grateful we were able to add this to our little space. Thank you so much to everyone who preordered and stopped by the stand or shop today—we truly appreciate you 🤍 Happy Easter! I hope you get to spend it with the people who matter most 🐣✨
From dough to perfection—this is how we make your favorite bagels every morning 🥯🥯🥯
From dough to perfection—this is how we make your favorite bagels every morning 🥯🥯🥯
@alishafullerbread came down to the Simply Bread studio last week and got time with the JAC Dough Divider. If you’re at the point in your bakery where hand dividing dough is starting to take over your day, this is the kind of tool that changes that. The Simply Bread dough divider by JAC is built to take one of the most time-heavy parts of production and make it manageable. JAC has been making bakery equipment since 1946, with a focus on building machines that actually work in a real bakery day to day. The divider handles everything from pizza dough to high-hydration sourdough, and runs completely without electricity. The grid system is customizable so whether you are dividing for rolls, baguettes, or ciabatta, you just swap the grid and you are ready to go. Full stainless steel, built for daily use, and easy to clean. Click the link in bio to learn more👉🏻
@alishafullerbread came down to the Simply Bread studio last week and got time with the JAC Dough Divider. If you’re at the point in your bakery where hand dividing dough is starting to take over your day, this is the kind of tool that changes that. The Simply Bread dough divider by JAC is built to take one of the most time-heavy parts of production and make it manageable. JAC has been making bakery equipment since 1946, with a focus on building machines that actually work in a real bakery day to day. The divider handles everything from pizza dough to high-hydration sourdough, and runs completely without electricity. The grid system is customizable so whether you are dividing for rolls, baguettes, or ciabatta, you just swap the grid and you are ready to go. Full stainless steel, built for daily use, and easy to clean. Click the link in bio to learn more👉🏻
This is how we fixed our crust inconsistency. Bagels went from great blistering sometimes to great blistering all the time. The main reason I was so hesitant to cover the bagels during the cold ferment is our proofing method was so dialed in uncovered. Covering of course leads to the bagels being warmer for longer so here is how we counteract that: let the cool uncovered for 10 minutes before covering and poking a couple vent holes in the cover. That’s it!
This is how we fixed our crust inconsistency. Bagels went from great blistering sometimes to great blistering all the time. The main reason I was so hesitant to cover the bagels during the cold ferment is our proofing method was so dialed in uncovered. Covering of course leads to the bagels being warmer for longer so here is how we counteract that: let the cool uncovered for 10 minutes before covering and poking a couple vent holes in the cover. That’s it!
Do u think which one is faster ？ #doughdivider #doughrounder #doughdividerrounder #doughdividingmachine #doughdividers
Do u think which one is faster ？ #doughdivider #doughrounder #doughdividerrounder #doughdividingmachine #doughdividers
Testing myself to see how quickly I can measure and roll 20 bagels. Pretty happy with 9 minutes! Featuring the best apron gift from @zomull
Testing myself to see how quickly I can measure and roll 20 bagels. Pretty happy with 9 minutes! Featuring the best apron gift from @zomull
Shaping bagels with the end result in mind is key. If you want a big hole, you need to shape that way. I like my bagels to have a really big rise and no hole, here is how I set up my dough to make sure that happens. The way the dough performs on the shaping table is how it will perform through the boil and bake.
Shaping bagels with the end result in mind is key. If you want a big hole, you need to shape that way. I like my bagels to have a really big rise and no hole, here is how I set up my dough to make sure that happens. The way the dough performs on the shaping table is how it will perform through the boil and bake.
There is a lot you can control in your bagel proofing. And then there are things that seem to just happen. We have spent a ton of time dialing in our dough temp to match our fermentation schedule. When the walk in cooler decided to be a few degrees cooler than usual, all of our plans went out the window. Of course you don’t know that until the end of your fermentation process. And by then it’s too late. Bread baking isn’t a perfect science and often it’s not for reasons you didn’t even account for.
There is a lot you can control in your bagel proofing. And then there are things that seem to just happen. We have spent a ton of time dialing in our dough temp to match our fermentation schedule. When the walk in cooler decided to be a few degrees cooler than usual, all of our plans went out the window. Of course you don’t know that until the end of your fermentation process. And by then it’s too late. Bread baking isn’t a perfect science and often it’s not for reasons you didn’t even account for.
Not my mixer fighting for its life with this bagel dough 😂😂
Not my mixer fighting for its life with this bagel dough 😂😂
This is at 7x speed 😅 Hand rolling ever single bagel for you 🫶🥯
This is at 7x speed 😅 Hand rolling ever single bagel for you 🫶🥯
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