Bialy bagels
Original in French
Florentin CuisineAZ · cuisineaz.com · 2020 · 8
Against 150 bagel recipes
No malt or sugar, unlike 84% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
- Water in the middle half of recipes: 63% of the flour weight against the typical recipe's 59%.
Ingredients (8)
- 400 g Farine T55400 g
- 25 cl Eau tiède≈ 250 g
- 1 c. à café Sel≈ 6 g
- 1 cl Huile d'olive≈ 9 g
- 10 g Levure fraîche boulangère10 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 c. à soupe Huile d'olive≈ 41 g
- 2 Oignon(s) émincé(s)n/a
- 1 c. à soupe Pavot≈ 15 g
flour 400 gbatter 676 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.
- Water63% · 72nd percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt1.5% · 30th percentile · median 1.9%
- Yeast0.8% · 37th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- not stated
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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