Pain pour bagels
Original in French
MeLDe · ptitchef.com · 2010 · 5
Against 150 bagel recipes
More malt or sugar than 94% of recipes and less water than 88%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More malt or sugar than 94% of recipes: 15% of the flour weight against the typical recipe's 4%, about 4 times as much.
- Less water than 88% of recipes: 49% of the flour weight against the typical recipe's 59%.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
Ingredients (9)
- 370 gr de farine370 g
- 1 cuillère à café et demi de sel≈ 6 g
- 2 cuillères à soupe de miel≈ 42 g
- 1 sachet de levure chimique11 g
- 15 ml d'huile d'olive≈ 14 g
- 1 cac de graine de sésame≈ 4.9 g
- 18 cl d'eau tiède≈ 180 g
- 1 cuillère à soupe de maïzena©≈ 8 g
- 1 cuillère à soupe de sucre roux/blond≈ 14 g
flour 370 gbatter 650 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.
- Water49% · 11th percentile · median 59%
- Malt or sugar15% · 95th percentile · median 4%
- Salt1.6% · 35th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 25 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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