Bagels caseros, las rosquillas de pan más populares de New York
Original in Spanish
Asier Morán · hogarmania.com · 2013 · 8
Against 150 bagel recipes
More water than 97% of recipes and less malt or sugar than 76%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More water than 97% of recipes: 70% of the flour weight against the typical recipe's 59%.
- Less malt or sugar than 76% of recipes: 1.3% of the flour weight against the typical recipe's 4%, about half as much.
Ingredients (5)
- 2 cucharaditas de levadura seca≈ 6 g
- 1/2 cucharada de azúcar granulada≈ 6 g
- 350 ml de agua≈ 351 g
- 500 gr de harina de fuerza, más la necesaria para amasar500 g
- 1,5 cucharadita de sal≈ 9 g
flour 500 gbatter 872 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.
- Water70% · 98th percentile · median 59%
- Malt or sugar1.3% · 23rd percentile · median 4%
- Salt1.8% · 43rd percentile · median 1.9%
- Yeast1.2% · 53rd percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- not stated
- 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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