Les bagels au levain
Original in French
Le Blog de Swinguette49 · ptitchef.com · 2008 · 6
Against 150 bagel recipes
Less malt or sugar than 78% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less malt or sugar than 78% of recipes: 1.1% of the flour weight against the typical recipe's 4%, under a third as much.
- Water in the middle half of recipes: 52% of the flour weight against the typical recipe's 59%.
- Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 1.1%.
Ingredients (9)
- 400 g de farine de blé400 g
- 200 ml de lait≈ 206 g
- 1 cuillère à café de sucre en poudre≈ 4.2 g
- 1 cuillère à café de sel≈ 6 g
- 30 g de beurre fondu30 g
- 1 oeuf≈ 50 g
- 5 g de levure fraîche5 g
- 120 g de levain Kayser120 g
- graines de pavot ou sésamen/a
flour 400 gbatter 822 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.
- Water52% · 27th percentile · median 59%
- Malt or sugar1.1% · 21st percentile · median 4%
- Salt1.5% · 30th percentile · median 1.9%
- Yeast0.4% · 25th percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, malt or sugar, salt, yeast.
Do something with it
Or browse all 150 bagel recipes.