Bagels maison, au magret séché confit d'oignons tomates séchées et roquette
Original in French
Piano et Mandoline · chefsimon.com · 2022 · 8 personnes
Against 150 bagel recipes
More water than 92% of recipes and no yeast, unlike 82%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More water than 92% of recipes: 69% of the flour weight against the typical recipe's 59%.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
Ingredients (7)
- 360 ml d’eau tiède≈ 361 g
- 2,5 cuillères à café de levure du boulanger déshydratée≈ 12 g
- 520g de farine520 g
- 1 cuillère à soupe de sucre (canne, ou vergeoise de préférence, sinon de sucre blanc)≈ 13 g
- 8 g de sel8 g
- 1 œuf≈ 50 g
- Graines de pavot, ou sésamen/a
flour 520 gbatter 963 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.
- Water69% · 93rd percentile · median 59%
- Malt or sugar2.4% · 30th percentile · median 4%
- Salt1.5% · 30th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 25 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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