Pain de mie
Original in French
Dudu au fourneau · chefsimon.com · 2013 · 8 personnes
Against 150 white sandwich bread recipes
More sugar than 99% of recipes and no fat, unlike 93%.
How French white sandwich bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 150 white sandwich bread recipes, per 100 g of flour.
- More sugar than 99% of recipes: 16% of the flour weight against the typical recipe's 4.2%, about 4 times as much.
- No fat at all, where 93% of recipes use some (most of those 5.7 to 11% of the flour weight).
- More yeast than 85% of recipes: 2% of the flour weight against the typical recipe's 1.3%.
- More liquid than 76% of recipes: 71% of the flour weight against the typical recipe's 64%.
Ingredients (8)
- 200ml de lait≈ 206 g
- 120ml de crème fleurette≈ 121 g
- 1 oeuf≈ 50 g
- 30g de lait en poudre30 g
- 80g de sucre80 g
- 500g de farine500 g
- 10g de levure déshydratée10 g
- 1/2 càs de sel≈ 9 g
flour 500 gbatter 1006 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.
- Liquid71% · 76th percentile · median 64%
- Fat0% · 3rd percentile · median 8%
- Sugar16% · 100th percentile · median 4.2%
- Salt1.8% · 44th percentile · median 1.9%
- Yeast2% · 87th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- not stated
- median 33 minutes
Keep exploring
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