Buttertoast
Original in German
GU · kuechengoetter.de · Für 1 Brot (à 700 g)
Against 150 white sandwich bread recipes
More fat than 99% 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.
- More fat than 99% of recipes: 20% of the flour weight against the typical recipe's 8%, about 2.5 times as much.
- No sugar at all, where 91% of recipes use some (most of those 2.5 to 6.3% of the flour weight).
- More salt than 95% of recipes: 3% of the flour weight against the typical recipe's 1.9%.
Ingredients (10)
- 100 g Weizenmehl (Type 550)100 g
- 1 g Hefe (ca. 1 Msp.)1 g
- 100 ml Wasser≈ 100 g
- 100 g Butter100 g
- 20 g Hefe (ca. 1/2 Würfel)20 g
- 50 g flüssiger Malzextrakt (Reformhaus)50 g
- 200 ml Wasser≈ 200 g
- 400 g Weizenmehl (Type 550)400 g
- 15 g Salz (ca. 1 EL)15 g
- 1 Brot- oder Kastenform (ca. 25 cm)n/a
flour 500 gbatter 987 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% · 31st percentile · median 64%
- Fat20% · 100th percentile · median 8%
- Sugar0% · 4th percentile · median 4.2%
- Salt3% · 97th percentile · median 1.9%
- Yeast1.4% · 56th percentile · median 1.3%
Oven
- Temperature
- 450°F / 230°C
- median 375°F
- Time
- 15 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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