Bagel appesi di Fulvio Marino, sfiziosi e perfetti da farcire anche a merenda: ricetta facilissima | Buttalapasta
Original in Italian
Veronica Elia · buttalapasta.it · 2024
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (5)
- 500 grammi di farina;500 g
- 6 grammi di lievito di birra fresco;6 g
- 300 millilitri di acqua;≈ 301 g
- 6 grammi di malto;6 g
- 10 grammi di sale.10 g
flour 500 gbatter 823 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water60% · 59th percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- not stated
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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