Kartoffelbrot
Original in German
Christina Bauer · backenmitchristina.at · 2021
Against 100 potato bread recipes
No fat, unlike 78% of recipes and no sugar, unlike 69%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- No fat at all, where 78% of recipes use some (most of those 6.3 to 17% of the flour weight).
- No sugar at all, where 69% of recipes use some (most of those 2.7 to 13% of the flour weight).
- Less yeast than 83% of recipes: 0.4% of the flour weight against the typical recipe's 1.4%, under a third as much.
- No egg at all, where 53% of recipes use some (most of those 10 to 20% of the flour weight).
Ingredients (8)
- 450 g gekochte Kartoffeln450 g
- 350 g lauwarmes Wasser350 g
- 250 g Molke (alternativ Buttermilch)250 g
- 1 kg Weizenbrotmehl 16001000 g
- 150 g Einkornvollkornmehl150 g
- 20 g Salz20 g
- 15 g frische Germ15 g
- 15 g Brotgewürz15 g
flour 1150 gbatter 2250 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.
- Potato39% · 44th percentile · median 40%
- Liquid52% · 60th percentile · median 49%
- Fat0% · 11th percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt1.7% · 35th percentile · median 2%
- Yeast0.4% · 14th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 50 minutes
- median 30 minutes
Keep exploring
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