Pain de mie au surimi
Original in French
La · cuisine.journaldesfemmes.fr · 2025 · 4 personnes
Against 150 white sandwich bread recipes
Less salt than 95% of recipes and more yeast than 96%.
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 95% of recipes: 1% of the flour weight against the typical recipe's 1.9%, about half as much.
- More yeast than 96% of recipes: 3.1% of the flour weight against the typical recipe's 1.3%, about 2.5 times as much.
- Less fat than 79% of recipes: 4.5% of the flour weight against the typical recipe's 8%.
- Less liquid than 76% of recipes: 58% of the flour weight against the typical recipe's 64%.
Ingredients (10)
- 175 ml d'eau≈ 175 g
- 1 cuillère à soupe d'huile d'olive≈ 14 g
- 1 cuillère à soupe de jus de citron≈ 15 g
- 1 cuillère à soupe de cassonade≈ 14 g
- 300 g de farine300 g
- 100 g de flocons de pomme de terre100 g
- 1/2 cuillère à café de sel≈ 3 g
- 1 cuillère à café de levure boulangère≈ 3.1 g
- 150 g de surimi (en bâtonnets ou en miettes)150 g
- 2 cuillères à café de levure de boulanger≈ 6 g
flour 300 gbatter 780 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.
- Liquid58% · 23rd percentile · median 64%
- Fat4.5% · 19th percentile · median 8%
- Sugar4.6% · 56th percentile · median 4.2%
- Salt1% · 3rd percentile · median 1.9%
- Yeast3.1% · 96th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 60 minutes
- median 33 minutes
Keep exploring
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