Panini per hamburger con lievito madre sofficissimi! La ricetta semplice!
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2021 · 12 panini
Against 143 hamburger bun recipes
More salt than 99% 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.
- More salt than 99% of recipes: 3% of the flour weight against the typical recipe's 1.8%.
- No yeast at all, where 95% of recipes use some (most of those 1.1 to 2% of the flour weight).
- More liquid than 81% of recipes: 67% of the flour weight against the typical recipe's 55%.
- Less egg than 83% of recipes: 3.6% of the flour weight against the typical recipe's 13%, under a third as much.
Ingredients (12)
- 250 gr di farina manitoba250 g
- 250 gr di farina 00250 g
- 180 gr di lievito madre180 g
- 160 gr di latte160 g
- 160 gr di acqua160 g
- 1 cucchiaino di miele≈ 7 g
- 1 cucchiaio di zucchero≈ 13 g
- 50 gr di burro50 g
- 15 gr di sale15 g
- 1 tuorlo d'uovo≈ 18 g
- 1 cucchiaio di latte≈ 15 g
- q.b. di semi di sesamon/a
flour 500 gbatter 1118 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.
- Liquid67% · 83rd percentile · median 55%
- Fat10% · 52nd percentile · median 10%
- Sugar3.9% · 21st percentile · median 6.3%
- Egg3.6% · 15th percentile · median 13%
- Salt3% · 100th percentile · median 1.8%
- Yeast0% · 2nd percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 to 25 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.
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