Bagels facile : la meilleure recette
Original in French
elena_16263705 · marmiton.org · 2006 · 10 bagels
Get the method at marmiton.org →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 water than 76% of recipes: 51% of the flour weight against the typical recipe's 59%.
- Malt or sugar in the middle half of recipes: 2% of the flour weight against the typical recipe's 4%.
Ingredients (7)
- 500 g de farine blanche500 g
- 15 g de levure fraîche ou 8 g de levure sèche15 g
- 15 cl de lait tiède≈ 155 g
- 10 cl d'eau tiède≈ 100 g
- 1 oeuf + 2 blancs≈ 50 g
- 10 g de sel fin10 g
- 10 g de sucre10 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.
- Water51% · 23rd percentile · median 59%
- Malt or sugar2% · 27th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast1% · 44th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 to 25 minutes
- median 20 minutes
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