Rustikales Bratkartoffelbrot
Original in German
GU · kuechengoetter.de · Für 1 Brot (à 950 g)
Against 100 potato bread recipes
More potato than 90% of recipes and no fat, unlike 78%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- More potato than 90% of recipes: 100% of the flour weight against the typical recipe's 40%, about 2.5 times as much.
- 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).
- No egg at all, where 53% of recipes use some (most of those 10 to 20% of the flour weight).
Ingredients (12)
- 500 g festkochende Kartoffeln500 g
- 2 EL Butterschmalz≈ 30 g
- 1 Zweig Rosmarinn/a
- Salzn/a
- schwarzer Pfeffer, frisch gemahlenn/a
- 15 g Hefe (ca. 1/3 Würfel)15 g
- 300 ml Wasser≈ 301 g
- 75 g flüssiger Natursauerteig (selbst angesetzt oder im Beutel)75 g
- 350 g Weizenmehl (Type 550)350 g
- 150 g Roggenmehl (Type 1150)150 g
- 10 g Salz (ca. 2 TL)10 g
- Rosmarin zum Belegenn/a
flour 500 gbatter 1430 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.
- Potato100% · 92nd percentile · median 40%
- Liquid60% · 65th percentile · median 49%
- Fat0% · 11th percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt2% · 57th percentile · median 2%
- Yeast1% · 35th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 95 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: potato, liquid, fat, sugar, egg, salt, yeast.
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