Traditionelle challah mit sauerteigstarter nach bera
Original in German
ichkoche.at · 1
Against 72 challah recipes
More oil than 98% of recipes and more egg than 88%.
How it compares
Against the typical loaf: the median of 72 challah recipes, per 100 g of flour.
- More oil than 98% of recipes: 26% of the flour weight against the typical recipe's 12%, about 2.5 times as much.
- More egg than 88% of recipes: 33% of the flour weight against the typical recipe's 25%.
- Less water than 90% of recipes: 26% of the flour weight against the typical recipe's 40%.
- More salt than 80% of recipes: 2.4% of the flour weight against the typical recipe's 1.8%.
Ingredients (11)
- 118 g Wasser118 g
- 80 g Alter fester Sauerteigstar80 g
- 450 g Weizenmehl Type 405**; Masse anpassen450 g
- 2.5 TL Trockenhefe≈ 8 g
- 1.5 TL (11 g) Salz (vielleicht mehr)11 g
- 2.5 Eier≈ 125 g
- 60 g Honig60 g
- 54 g Maiskeimöl; bzw.54 g
- 65 g Butter65 g
- 0.5 Eier≈ 25 g
- 1 EL Mohnsamen≈ 15 g
flour 450 gbatter 1011 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 72 recipes. Shaded: the middle half. Tick: the median.
- Egg33% · 90th percentile · median 25%
- Oil26% · 99th percentile · median 12%
- Sweetener13% · 53rd percentile · median 13%
- Water26% · 8th percentile · median 40%
- Salt2.4% · 88th percentile · median 1.8%
- Yeast1.7% · 72nd percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 10 to 15 minutes
- median 28 minutes
Keep exploring
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Nearest by baker's percentages: egg, oil, sweetener, water, salt, yeast.
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