Bagel ai semi di sesamo
Original in Italian
Il Cucchiaio d'Argento · cucchiaio.it · 2016 · 8 porzioni
Against 150 bagel recipes
Less water than 91% of recipes and less malt or sugar than 83%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less water than 91% of recipes: 48% of the flour weight against the typical recipe's 59%.
- Less malt or sugar than 83% of recipes: 0.1% of the flour weight against the typical recipe's 4%, under a third as much.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
Ingredients (10)
- 400 g di farina 0400 g
- 100 g di farina manitoba100 g
- 5 g di lievito di birra disidratato5 g
- 240 ml di acqua tiepida≈ 240 g
- 1 uovo≈ 50 g
- 20 g di burro morbido20 g
- 1 pizzico di zucchero di canna≈ 0.4 g
- 1 cucchiaino di sale≈ 6 g
- 1 uovo sbattuto≈ 50 g
- semi di sesamon/a
flour 500 gbatter 872 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.
- Water48% · 8th percentile · median 59%
- Malt or sugar0.1% · 16th percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1% · 44th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 35 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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