White Sandwich Bread Lab150 recipes
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Pain de mie blanc

Original in French

Betty Bossi · bettybossi.ch · 2019 · 6 personnes

Against 150 white sandwich bread recipes

Close to the middle of 150 white sandwich bread recipes on every ingredient.

How French white sandwich bread recipes differ from English ones →

Get the method at bettybossi.ch →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 150 white sandwich bread recipes, per 100 g of flour.

  • Fat in the middle half of recipes: 11% of the flour weight against the typical recipe's 8%.
  • Sugar in the middle half of recipes: 2.5% of the flour weight against the typical recipe's 4.2%.
Liquid: 64%, 50th percentileFat: 11%, 73rd percentileSugar: 2.5%, 32nd percentileSalt: 1.8%, 44th percentileYeast: 1.4%, 56th percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 500 g de farine500 g
  • 1.5 c.c. de sel≈ 9 g
  • 1 c.s. de sucre≈ 13 g
  • 0.5 cube de levure (env. 20 g)21 g
  • 40 g de beurre40 g
  • 3.2 dl d’eau (320 g)≈ 321 g
  • 1 feuille d’alu (d’env. 20 × 35 cm)n/a
  • 1 c.s. de beurre , mou≈ 14 g

flour 500 gbatter 917 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 150 recipes. Shaded: the middle half. Tick: the median.

  • Liquid64% · 50th percentile
  • Fat11% · 73rd percentile
  • Sugar2.5% · 32nd percentile
  • Salt1.8% · 44th percentile
  • Yeast1.4% · 56th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
40 minutes
median 33 minutes

Keep exploring

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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.

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