Kastenweißbrot (lange, kalte Führung)
Original in German
Gerd Kellner · ketex.de · 2010
Against 150 white sandwich bread recipes
No fat, unlike 93% of recipes and no sugar, unlike 91%.
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.
- No fat at all, where 93% of recipes use some (most of those 5.7 to 11% of the flour weight).
- No sugar at all, where 91% of recipes use some (most of those 2.5 to 6.3% of the flour weight).
- Less yeast than 96% of recipes: 0.3% of the flour weight against the typical recipe's 1.3%, under a third as much.
Ingredients (13)
- 150 g Weizenmehl 550150 g
- 150 g Weizenmehl 812150 g
- 30 g Roggenmehl 115030 g
- 330 g Wasser330 g
- 3,3 g Hefe3.3 g
- Vorteign/a
- 300 g Weizenmehl 550300 g
- 300 g Weizenmehl 812300 g
- 70 g Roggenmehl 115070 g
- 320 g Wasser320 g
- 20 g Salz20 g
- 6,7 g Hefe7 g
- 5 g flüssiges Backmalz ((wer keins hat, kann es einfach weglassen))5 g
flour 1000 gbatter 1685 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Liquid65% · 57th percentile · median 64%
- Fat0% · 3rd percentile · median 8%
- Sugar0% · 4th percentile · median 4.2%
- Salt2% · 62nd percentile · median 1.9%
- Yeast0.3% · 2nd percentile · median 1.3%
Oven
- Temperature
- 450°F / 230°C
- median 375°F
- Time
- 45 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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