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Pain de mie extra moelleux : la recette facile

Original in French

Anne-Marie · cuisine.journaldesfemmes.fr · 2024 · 4 personnes

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 cuisine.journaldesfemmes.fr →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%.
  • Fat in the middle half of recipes: 10% of the flour weight against the typical recipe's 8%.
Liquid: 61%, 38th percentileFat: 10%, 65th percentileSugar: 3%, 37th percentileSalt: 1.2%, 11th percentileYeast: 1.3%, 47th percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 500 g farine500 g
  • 20 g levure fraîche20 g
  • 10 cl eau≈ 100 g
  • 20 cl lait tiède≈ 206 g
  • 1 c à c sel≈ 6 g
  • 15 g sucre15 g
  • 50 g beurre fondu50 g

flour 500 gbatter 898 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.

  • Liquid61% · 38th percentile
  • Fat10% · 65th percentile
  • Sugar3% · 37th percentile
  • Salt1.2% · 11th percentile
  • Yeast1.3% · 47th percentile

Oven

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

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