Receita de Baguete de calabresa e provolone
Original in Portuguese
Silvia Martins · comidaereceitas.com.br · 20 porções
Against 138 French bread recipes
More sugar than 91% of recipes and more fat than 92%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More sugar than 91% of recipes: 2.5% of the flour weight against the typical recipe's 0%.
- More fat than 92% of recipes: 5.4% of the flour weight against the typical recipe's 0%.
- Water above the middle half: 71% of the flour weight against the typical recipe's 67%, more than 74% of recipes use.
Ingredients (11)
- 30g de fermento biológico fresco30 g
- 2 colheres (sopa) de açúcar≈ 25 g
- 1 colher (sopa) de sal≈ 18 g
- 4 colheres (sopa) de azeite≈ 54 g
- 3 xícaras (chá) de água morna≈ 711 g
- 1kg de farinha de trigo aproximadamente1000 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 gema para pincelar≈ 18 g
- 2 gomos de linguiça calabresa fatiadan/a
- 1 cebola em lâminasn/a
- 300g de provolone ralado300 g
- Orégano a goston/a
flour 1000 gbatter 1838 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 138 recipes. Shaded: the middle half. Tick: the median.
- Water71% · 76th percentile · median 67%
- Salt1.8% · 36th percentile · median 2%
- Yeast1% · 57th percentile · median 0.8%
- Sugar2.5% · 92nd percentile · median 0%
- Fat5.4% · 93rd percentile · median 0%
Oven
- Temperature
- not stated
- median 450°F
- Time
- 40 minutes
- median 22 minutes
Keep exploring
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