White Sandwich Bread Lab150 recipes

White Sandwich Bread Lab · Calculator

Design your own white sandwich bread

The sliders start at the typical loaf: the median of 150 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

500 g, about 4 cups, makes one typical loaf.

Start from a recipe

Grams per 100 g of flour

  1. 320 g · 64%about 1 1/3 cups

    In the middle: 51% of recipes use more, 48% less.

    Water or milk by flour weight, the loaf's hydration. Milk softens the crumb and browns the crust.

  2. 40 g · 8%about 3 tbsp

    In the middle: 48% of recipes use more, 47% less.

    Butter or oil keeps a sandwich loaf soft and slows staling; lean breads use none.

  3. 21 g · 4.2%about 1 1/2 tbsp

    In the middle: 48% of recipes use more, 49% less.

    Sugar or honey softens the crumb and browns the crust; a lean loaf uses none.

  4. 10 g · 1.9%

    In the middle: 46% of recipes use more, 49% less.

    About 2% of the flour, the standard in bread; less rises faster but tastes flat.

  5. 7 g · 1.3%

    In the middle: 49% of recipes use more, 42% less.

    Instant or active dry; more yeast rises faster, less gives more flavor.

Your white sandwich bread

Your white sandwich bread in grams, with approximate volumes
IngredientGrams
Flour500 gabout 4 cups
Liquidmilk, buttermilk, yogurt, cream and water320 gabout 1 1/3 cups
Fatbutter, oil and shortening40 gabout 3 tbsp
Sugarwhite sugar, brown sugar, honey and syrups21 gabout 1 1/2 tbsp
Salt10 g
Yeast7 g
Total898 g

898 g in all from 500 g of flour, counting only the groups above.

Closest real recipe: Pan de molde de Francisco Tejero (webosfritos.es).

BakeThe median of 126 recipes is 375°F (190°C), most for 25 to 40 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on liquid, fat, sugar, salt and yeast at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    Pan de molde de Francisco Tejero · webosfritos.es

    liquid 61% · fat 8% · sugar 4% · salt 2% · yeast 1.3%

  2. 2

    Pan de molde con mermelada de higos y almendras · cocina-casera.com

    liquid 63% · fat 8% · sugar 5.1% · salt 2% · yeast 1%

  3. 3

    Pain de mie fait maison · ptitchef.com

    liquid 68% · fat 6.7% · sugar 4.2% · salt 2% · yeast 1.1%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 150 recipes for each group separately, so no single recipe is exactly the starting loaf. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g.