Kümmel - Toastbrot
Original in German
Farori · gutekueche.at · 2017 · 8 Portionen
Against 150 white sandwich bread recipes
Less yeast than 93% of recipes and more fat than 86%.
How German 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 yeast than 93% of recipes: 0.4% of the flour weight against the typical recipe's 1.3%, about half as much.
- More fat than 86% of recipes: 13% of the flour weight against the typical recipe's 8%.
- Less sugar than 84% of recipes: 1% of the flour weight against the typical recipe's 4.2%, under a third as much.
- Less liquid than 76% of recipes: 58% of the flour weight against the typical recipe's 64%.
Ingredients (7)
- 1 Wf Hefe≈ 7 g
- 1 EL Kümmel≈ 15 g
- 600 g Mehl (Weizen oder Dinkel)600 g
- 80 mg Öl≈ 80 g
- 1.5 TL Salz≈ 9 g
- 350 ml Wasser (lauwarm)≈ 351 g
- 1.5 TL Zucker≈ 6 g
flour 600 gbatter 1068 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%
- Fat13% · 88th percentile · median 8%
- Sugar1% · 15th percentile · median 4.2%
- Salt1.5% · 27th percentile · median 1.9%
- Yeast0.4% · 5th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 20 to 30 minutes
- median 33 minutes
Keep exploring
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