Bagels nature
Original in French
Lisa · cuisineaz.com · 2007 · 4
Against 150 bagel recipes
More water than 85% of recipes and more yeast than 88%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More water than 85% of recipes: 67% of the flour weight against the typical recipe's 59%.
- More yeast than 88% of recipes: 1.9% of the flour weight against the typical recipe's 1.1%.
- Less salt than 75% of recipes: 1.3% of the flour weight against the typical recipe's 1.9%.
- Malt or sugar in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 4%.
Ingredients (9)
- 450 g Farine T55450 g
- 10 g Gousse(s) d'ail10 g
- 30 cl Eau tiède≈ 301 g
- 1 c. à café Sel≈ 6 g
- 2 c. à café Sucre≈ 8 g
- 25 g Levure fraîche25 g
- 2 c. à café Huile végétale≈ 9 g
- 1 c. à café Bicarbonate de soude≈ 6 g
- Céréale(s)n/a
flour 450 gbatter 815 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.
- Water67% · 86th percentile · median 59%
- Malt or sugar1.9% · 26th percentile · median 4%
- Salt1.3% · 23rd percentile · median 1.9%
- Yeast1.9% · 90th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 5 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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