Les bagels
Original in French
Mercotte · cuisineaz.com · 2016 · 4
Against 150 bagel recipes
More malt or sugar 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 malt or sugar than 92% of recipes: 11% of the flour weight against the typical recipe's 4%, about 3 times as much.
- 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 76% of recipes: 51% of the flour weight against the typical recipe's 59%.
Ingredients (10)
- 450 g Farine T65450 g
- 10 g Levure10 g
- 9 g Sel9 g
- 230 g Eau230 g
- 30 g Sucre30 g
- 18 g Huile d'olive18 g
- 20 g Fécule de pomme de terre20 g
- 20 g Cassonade20 g
- Graine de carvin/a
- 1 Œuf(s)≈ 50 g
flour 450 gbatter 837 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% · 24th percentile · median 59%
- Malt or sugar11% · 92nd percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 20 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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