Pâte à Bagel
Original in French
Cuisine AZ · cuisineaz.com · 2021 · 4
Against 150 bagel recipes
More malt or sugar than 87% of recipes and less salt than 79%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More malt or sugar than 87% of recipes: 10% of the flour weight against the typical recipe's 4%, about 2.5 times as much.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
Ingredients (8)
- 500 g Farine tamisée500 g
- 30 cl Eau tiède≈ 301 g
- 1 sachet(s) Levure boulangère6 g
- 1 c. à soupe Huile de tournesol≈ 14 g
- 25 g Sucre25 g
- 1 c. à café Sel≈ 6 g
- 25 g Sucre roux25 g
- Grain(s) de pavotn/a
flour 500 gbatter 876 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.
- Water60% · 59th percentile · median 59%
- Malt or sugar10% · 89th percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1.1% · 49th percentile · median 1.1%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 10 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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