Bagel aubergine champignons
Original in French
kilometre-0 · chefsimon.com · 2019 · 6 personnes
Get the method at chefsimon.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- Water in the middle half of recipes: 52% of the flour weight against the typical recipe's 59%.
Ingredients (11)
- 500 g de farine T 65500 g
- un sachet de levure de boulanger6 g
- 26 cl d' eau≈ 260 g
- 2 cs d' huile d'olive≈ 27 g
- 1 cs de sucre≈ 13 g
- 1 cc de sel≈ 6 g
- des graines de sésamen/a
Toppings and extras
Listed, but not counted in the percentages below.
- 350 g de trompette de la mort prête à l'emploi350 g
- 1 grosse auberginen/a
- 1 boule de mozzarellan/a
- sel et poivren/a
flour 500 gbatter 812 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.
- Water52% · 29th percentile · median 59%
- Malt or sugar2.5% · 31st percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1.1% · 49th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 30 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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