Pain bagel a la map
Original in French
CookWithLilJ · ptitchef.com · 2013 · 4
Against 150 bagel recipes
Less water than 92% of recipes and more yeast than 80%.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Less water than 92% of recipes: 48% of the flour weight against the typical recipe's 59%.
- More yeast than 80% of recipes: 1.7% of the flour weight against the typical recipe's 1.1%.
- 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 (9)
- 320g de farine320 g
- 90ml de lait≈ 93 g
- 60ml d'eau≈ 60 g
- 10g de beurre en dé ou fondu10 g
- 1 cuillère a café rase de sucre≈ 4.2 g
- 1 cuillère a café rase de sel≈ 6 g
- 1 sachet de levure boulangère6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1l d'eau≈ 1002 g
- 3 cuillères a soupe de bicarbonate de soude *≈ 54 g
flour 320 gbatter 499 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.
- Water48% · 7th percentile · median 59%
- Malt or sugar1.3% · 23rd percentile · median 4%
- Salt1.9% · 50th percentile · median 1.9%
- Yeast1.7% · 82nd percentile · median 1.1%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 minutes
- 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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