Rozijn-kaneel bagels recept
Original in Dutch
Rutger · rutgerbakt.nl · 2021 · Diverse mogelijkheden
Against 150 bagel recipes
Close to the middle of 150 bagel recipes on every ingredient.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- Yeast in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.1%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.9%.
Ingredients (7)
- 500 gr bloem500 g
- 10 gr zout10 g
- 7 gr gedroogde gist7 g
- 20 gr suiker20 g
- 300 ml water, lauwwarm≈ 301 g
- 275 gr donkere rozijnen275 g
- 1 el kaneelpoeder≈ 8 g
flour 500 gbatter 1120 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.
- Water60% · 59th percentile · median 59%
- Malt or sugar4% · 48th percentile · median 4%
- Salt2% · 60th percentile · median 1.9%
- Yeast1.4% · 66th percentile · median 1.1%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 20 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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