White Sandwich Bread Lab150 recipes
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Pain de mie au thermomix

Original in French

Minou · cookomix.com · 2016 · 1

Against 150 white sandwich bread recipes

Less salt than 84% of recipes.

How French white sandwich bread recipes differ from English ones →

Get the method at cookomix.com →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.

  • Less salt than 84% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
  • Liquid in the middle half of recipes: 60% of the flour weight against the typical recipe's 64%.
Liquid: 60%, 29th percentileFat: 8%, 49th percentileSugar: 2%, 27th percentileSalt: 1.2%, 11th percentileYeast: 1%, 27th percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • Lait demi-écrémé - 150 grammes150 g
  • Eau - 100 grammes100 g
  • Crème fraîche épaisse - 50 grammes50 g
  • Levure de boulanger fraîche - 15 grammes15 g
  • Farine T55 - 500 grammes500 g
  • Sucre en poudre - 10 grammes10 g
  • Sel - 1 cuillère à café≈ 6 g
  • Beurre - 40 grammes40 g

flour 500 gbatter 871 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.

  • Liquid60% · 29th percentile
  • Fat8% · 49th percentile
  • Sugar2% · 27th percentile
  • Salt1.2% · 11th percentile
  • Yeast1% · 27th percentile

Oven

Temperature
425°F / 220°C
median 375°F
Time
30 minutes
median 33 minutes

Keep exploring

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

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