White Sandwich Bread Lab150 recipes
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Feines Kastenweißbrot

Original in German

GU · kuechengoetter.de · Für 2 Brote von 700 g

Against 150 white sandwich bread recipes

More liquid than 88% of recipes and less sugar than 90%.

How German white sandwich bread recipes differ from English ones →

Get the method at kuechengoetter.de →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.

  • More liquid than 88% of recipes: 77% of the flour weight against the typical recipe's 64%.
  • Less sugar than 90% of recipes: 0.5% of the flour weight against the typical recipe's 4.2%, under a third as much.
  • Less yeast than 78% of recipes: 0.8% of the flour weight against the typical recipe's 1.3%.
  • Less salt than 76% of recipes: 1.4% of the flour weight against the typical recipe's 1.9%.
Liquid: 77%, 88th percentileFat: 8.8%, 53rd percentileSugar: 0.5%, 9th percentileSalt: 1.4%, 22nd percentileYeast: 0.8%, 18th percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1 TL Backferment (Reformhaus oder Bioladen)≈ 4.9 g
  • 2 EL Grundansatz Backferment (selbst angesetzt oder gekauft)≈ 30 g
  • 300 ml warmes Wasser≈ 301 g
  • 200 g Weizenmehl Type 550200 g
  • 500 g Weizenmehl Type 550500 g
  • 150 g doppelgriffiges Mehl (ersatzweise Hartweizenmehl)150 g
  • 1 Pck. Trockenhefe7 g
  • 2 TL Salz≈ 12 g
  • 1 TL Zucker≈ 4.2 g
  • 1 M Ei≈ 50 g
  • 1 M Eigelb≈ 18 g
  • 75 g weiche Butter75 g
  • ca. 350 ml warmes Wasser≈ 351 g
  • Plastiküte oder Bratschlauchn/a
  • 2 Kastenformen (4-6 cm Länge)n/a

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 Eiweiß zum Bestreichen≈ 33 g

flour 850 gbatter 1702 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.

  • Liquid77% · 88th percentile
  • Fat8.8% · 53rd percentile
  • Sugar0.5% · 9th percentile
  • Salt1.4% · 22nd percentile
  • Yeast0.8% · 18th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
not stated
median 33 minutes

Keep exploring

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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.

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