Improving The Basic White Bread By Using a Preferment - ChainBaker
ChainBaker · chainbaker.com · 2021
Against 150 white sandwich bread recipes
No fat, unlike 93% of recipes and no sugar, unlike 91%.
How it compares
Against the typical loaf: the median of 150 white sandwich bread recipes, per 100 g of flour.
- No fat at all, where 93% of recipes use some (most of those 5.7 to 11% of the flour weight).
- No sugar at all, where 91% of recipes use some (most of those 2.5 to 6.3% of the flour weight).
- More yeast than 88% of recipes: 2.1% of the flour weight against the typical recipe's 1.3%.
Ingredients (7)
- 100g (3.5oz) strong white bread flour100 g
- 65g (2.3oz) water at around 20C (68F) if your kitchen is quite warm like mine. Air temp. 23 – 25C (73-77F).65 g
- A tiny pinch of yeast≈ 7 g
- 300g (10.6oz) strong white bread flour300 g
- 195g (6.9oz) water at around 20C (68F)195 g
- 8g (0.3oz) salt8 g
- 4g (0.14oz) dry yeast or three times the amount of fresh yeast4 g
flour 400 gbatter 679 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.
- Liquid65% · 57th percentile · median 64%
- Fat0% · 3rd percentile · median 8%
- Sugar0% · 4th percentile · median 4.2%
- Salt2% · 62nd percentile · median 1.9%
- Yeast2.1% · 89th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 20 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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