Pains burger au levain naturel
Original in French
Chez Inoule · ptitchef.com · 2008 · 4
Against 143 hamburger bun recipes
Less liquid than 88% of recipes and no yeast, unlike 95%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- Less liquid than 88% of recipes: 40% of the flour weight against the typical recipe's 55%.
- No yeast at all, where 95% of recipes use some (most of those 1.1 to 2% of the flour weight).
- Less sugar than 86% of recipes: 2.5% of the flour weight against the typical recipe's 6.3%, about half as much.
- Less fat than 80% of recipes: 6% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 200 g de levain naturel semi-liquide200 g
- 500 g de farine de blé biologique500 g
- 200 g de lait200 g
- 1 oeuf entier≈ 50 g
- 30 g de beurre mou30 g
- 1 cuillère à café de sel≈ 6 g
- 1 cuillère à soupe de sucre en poudre≈ 13 g
- Quelques graines de sésamen/a
flour 500 gbatter 999 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 143 recipes. Shaded: the middle half. Tick: the median.
- Liquid40% · 10th percentile · median 55%
- Fat6% · 18th percentile · median 10%
- Sugar2.5% · 10th percentile · median 6.3%
- Egg10% · 30th percentile · median 13%
- Salt1.2% · 16th percentile · median 1.8%
- Yeast0% · 2nd percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 12 to 15 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.
Do something with it
Or browse all 143 hamburger bun recipes.