Les bagels au levain
Original in French
Karine Cuisine · chefsimon.com · 2024
Against 150 bagel recipes
No yeast, unlike 82% of recipes and less water than 77%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- Less water than 77% of recipes: 51% of the flour weight against the typical recipe's 59%.
Ingredients (8)
- 375 g de farine à pain (T65, à pizza)375 g
- 80 g de levain écarté80 g
- 8 g de miel8 g
- 10 g de sucre en poudre10 g
- 1 cuillère à soupe d'huile≈ 14 g
- 6 g de sel fin6 g
- 95 g d'eau tiède95 g
- 95 g de lait tiède95 g
flour 375 gbatter 683 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.
- Water51% · 22nd percentile · median 59%
- Malt or sugar4.8% · 59th percentile · median 4%
- Salt1.6% · 35th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 12 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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