Pain de mie au lait
Original in French
kitchen story · chefsimon.com · 2014 · 4 personnes
Against 150 white sandwich bread recipes
Less salt than 98% of recipes.
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.
- Less salt than 98% of recipes: 0.9% of the flour weight against the typical recipe's 1.9%, about half as much.
- Liquid in the middle half of recipes: 59% of the flour weight against the typical recipe's 64%.
Ingredients (6)
- 20 cl de lait demi-écrème≈ 206 g
- 350g de farine type T55350 g
- 15g de sucre15 g
- 5g de levure déshydratée5 g
- 20g de beurre doux20 g
- 3g de sel fin3 g
flour 350 gbatter 599 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.
- Liquid59% · 25th percentile · median 64%
- Fat5.7% · 30th percentile · median 8%
- Sugar4.3% · 53rd percentile · median 4.2%
- Salt0.9% · 1st percentile · median 1.9%
- Yeast1.4% · 56th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 25 minutes
- median 33 minutes
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