After the second rise, the dough gets portioned, rolled into balls, shaped into bagels, proofed and finally placed in refrigeration overnight for cold fermentation. Most footage is taken and given by Tammy Lamoureux at lamourdelaphoto.com

Just 24 hours after the batch began, we are at the Egleston Farmers' Market feeding the wanderers. This is PART 4 of a 4 PART video series. Most footage is taken and given by Tammy Lamoureux at lamourdelaphoto.com