Vollkorn Bagel
Original in German
Manuel-P · gutekueche.at · 2012 · 10 Portionen
Get the method at gutekueche.at →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less salt than 79% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- Malt or sugar in the middle half of recipes: 2.5% of the flour weight against the typical recipe's 4%.
Ingredients (5)
- 21 g Hefe (etwa ein halber Würfel)21 g
- 1 TL Salz≈ 6 g
- 500 g Vollkornmehl500 g
- 300 ml Wasser≈ 301 g
- 1 EL Zucker≈ 13 g
flour 500 gbatter 840 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 sugar2.5% · 31st percentile · median 4%
- Salt1.2% · 16th percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 65 minutes
- median 20 minutes
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