Pan de pita con salmón: un sabroso y original aperitivo elaborado por Joseba Arguiñano
Original in Spanish
Joseba Arguiñano · hogarmania.com · 2021 · 4
Against 93 pita recipes
More yeast than 98% of recipes and no oil, unlike 82%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- More yeast than 98% of recipes: 3.8% of the flour weight against the typical recipe's 1.4%, about 2.5 times as much.
- No oil at all, where 82% of recipes use some (most of those 3 to 7.2% of the flour weight).
- More sugar than 82% of recipes: 2.6% of the flour weight against the typical recipe's 0.8%, about 3.5 times as much.
- More water than 78% of recipes: 73% of the flour weight against the typical recipe's 63%.
Ingredients (15)
- 250 g harina de fuerza250 g
- 15 g harina integral15 g
- 165 g agua165 g
- 5 g sal5 g
- 7 g azúcar7 g
- 10 g levadura de panadería10 g
- aceite de oliva virgen extran/a
- 4 lonchas de salmón ahumadon/a
- 2 cucharada de queso cremoso tipo mascarpone≈ 30 g
- 2 cucharadas de alcaparras picadas≈ 30 g
- 2 cucharadas de pepinillos picados≈ 30 g
- 2 cucharadas de aceitunas picadas≈ 30 g
- 2 huevos cocidos≈ 100 g
- 1 aguacaten/a
- hojas de rúcula (limpias)n/a
flour 265 gbatter 670 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 93 recipes. Shaded: the middle half. Tick: the median.
- Water73% · 79th percentile · median 63%
- Oil0% · 9th percentile · median 4.3%
- Sugar2.6% · 83rd percentile · median 0.8%
- Salt1.9% · 48th percentile · median 1.9%
- Yeast3.8% · 99th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 475°F
- Time
- 60 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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