Schwäbisches Kartoffelbrot mit Sauerteig
Original in German
Mirja | Küchenchaotin · kuechenchaotin.de · 2020 · 1 Brot á 12 Scheiben
Against 100 potato bread recipes
No fat, unlike 78% of recipes and more salt than 90%.
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).
- More salt than 90% of recipes: 2.6% of the flour weight against the typical recipe's 2%.
- Less potato than 83% of recipes: 25% of the flour weight against the typical recipe's 40%.
- Less yeast than 88% of recipes: 0.3% of the flour weight against the typical recipe's 1.4%, under a third as much.
Ingredients (13)
- 75 g warmes Wasser75 g
- 7 g Roggen-Anstellgut7 g
- 75 g Roggenmehl Type 115075 g
- 40 g Paniermehl40 g
- 80 g warmes Wasser80 g
- 170 g Kartoffeln (Rohgewicht (ca. 3 kleine))170 g
- Roggensauerteig (vom Vortag)n/a
- Quellstückn/a
- 60 g Roggenmehl Type 115060 g
- 515 g Weizenmehl Type 1050515 g
- 7 g Frischhefe7 g
- 280 g Wasser280 g
- 18 g Salz18 g
flour 690 gbatter 1327 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.
- Potato25% · 17th percentile · median 40%
- Liquid63% · 71st percentile · median 49%
- Fat0% · 11th percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt2.6% · 92nd percentile · median 2%
- Yeast0.3% · 10th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 40 minutes
- median 30 minutes
Keep exploring
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