Bialy, ou bagel aux oignons et pavot
Original in French
Mère et Fille · ptitchef.com · 2009 · 6
Against 150 bagel recipes
More salt than 99% of recipes and more yeast than 99%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- More salt than 99% of recipes: 4.5% of the flour weight against the typical recipe's 1.9%, about 2.5 times as much.
- More yeast than 99% of recipes: 3.9% of the flour weight against the typical recipe's 1.1%, about 3.5 times as much.
- No malt or sugar at all, where 84% of recipes use some (most of those 2.8 to 7.5% of the flour weight).
Ingredients (11)
- 400 g de farine T55400 g
- 5 cuillères à café de levure instantanée≈ 16 g
- 1 cuillère à soupe sel≈ 18 g
- 250 ml d'eau tiède≈ 250 g
- 15 ml d'huile d'olives≈ 14 g
- une pincée de farine de mais≈ 0.4 g
- une noix de beurre10 g
- 3 cuillères à soupe d'huile d'olives≈ 41 g
- 150 g d'oignons émincés150 g
- 1 cuillère à café pavot≈ 4.9 g
- 1 cuillère à café el≈ 4.9 g
flour 400 gbatter 909 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.
- Water63% · 72nd percentile · median 59%
- Malt or sugar0% · 8th percentile · median 4%
- Salt4.5% · 100th percentile · median 1.9%
- Yeast3.9% · 100th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 10 minutes
- median 20 minutes
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