/ck/ - Food & Cooking

I made bagels al rustico
No recipe used, this was a 60% hydration dough with a two day old pate fermente. I used about 2tsp of malt powder to 1kg of flour. Unfortunately, today I smoked a half gram doob after a two week t break and got blasted after the bulk ferment but prior to shaping the bagels and fucked the whole thing up. Is 60% correct? They were sticky and didn't really rise but blew up in the water.
I know they look pale, I didn't egg wash them. That's a whoops. They are done and feel like they may have a good texture, will update when cooled. I do have a pretty great breakfast sandwich filling to share.