Buttermilk Sandwich Bread
leitesculinaria.com · 2020 · 16 servings
Against 150 white sandwich bread recipes
Less salt than 95% of recipes and more liquid than 84%.
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 liquid than 84% of recipes: 75% of the flour weight against the typical recipe's 64%.
Ingredients (9)
- 1 1/4 cups buttermilk ((either low-fat or full-fat))≈ 305 g
- 2 tablespoons unsalted butter (cold or room temperature, plus more for slicking the pan)≈ 28 g
- 3 1/4 cups unbleached all-purpose flour≈ 406 g
- 1 tablespoon granulated sugar≈ 13 g
- 1 tablespoon wheat bran ((optional))≈ 15 g
- 1 teaspoon kosher salt≈ 4 g
- 2 1/4 teaspoons (a 1/4-ounce or 7-g packet) instant yeast≈ 7 g
- 1 large egg≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 teaspoons melted butter (for brushing the loaf)≈ 9 g
flour 406 gbatter 828 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.
- Liquid75% · 85th percentile · median 64%
- Fat7% · 39th percentile · median 8%
- Sugar3.1% · 39th percentile · median 4.2%
- Salt1% · 3rd percentile · median 1.9%
- Yeast1.7% · 73rd percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 40 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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