Pan de patata, receta de Joseba Arguiñano fácil y esponjosa
Original in Spanish
Joseba Arguiñano · hogarmania.com · 2025 · 2
Against 100 potato bread recipes
No fat, unlike 78% of recipes and no yeast, unlike 94%.
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 yeast at all, where 94% of recipes use some (most of those 0.9 to 1.7% of the flour weight).
- More liquid than 82% of recipes: 68% of the flour weight against the typical recipe's 49%.
- No sugar at all, where 69% of recipes use some (most of those 2.7 to 13% of the flour weight).
Ingredients (6)
- 550 g de harina de fuerza + 40 g para estirar590 g
- 400 ml de agua tibia≈ 401 g
- 15 g de levadura de panadero15 g
- 1 patata cocida (375 g)375 g
- 10 g de sal10 g
- 100 g de masa madre100 g
flour 590 gbatter 1491 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 100 recipes. Shaded: the middle half. Tick: the median.
- Potato64% · 78th percentile · median 40%
- Liquid68% · 83rd 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% · 3rd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 60 minutes
- median 30 minutes
Keep exploring
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