Pão francês
Original in Portuguese
Monique Fernandes De Luca · tudogostoso.com.br · 2008 · 30 porções
Against 138 French bread recipes
Less water than 99% of recipes and more yeast than 83%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- Less water than 99% of recipes: 50% of the flour weight against the typical recipe's 67%.
- More yeast than 83% of recipes: 1.7% of the flour weight against the typical recipe's 0.8%, about twice as much.
- More sugar than 84% of recipes: 1.5% of the flour weight against the typical recipe's 0%.
Ingredients (6)
- 1 kg de farinha de trigo (embalagem de papel é a melhor ou marca Boa sorte ou Renata)1000 g
- 50 g de fermento biológico fresco50 g
- 15 g de açúcar15 g
- 500 g de água gelada (muito gelada)500 g
- 10 g de melhorador10 g
- 20 g de sal20 g
flour 1000 gbatter 1595 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 138 recipes. Shaded: the middle half. Tick: the median.
- Water50% · 0th percentile · median 67%
- Salt2% · 57th percentile · median 2%
- Yeast1.7% · 84th percentile · median 0.8%
- Sugar1.5% · 85th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- not stated
- median 450°F
- Time
- 10 minutes
- median 22 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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