Buttertoast
Original in German
Team Marcel Paa · marcelpaa.com · 2026 · 1 Brot
Against 150 white sandwich bread recipes
More fat than 95% of recipes and more liquid than 89%.
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 95% of recipes: 16% of the flour weight against the typical recipe's 8%, about twice as much.
- More liquid than 89% of recipes: 78% of the flour weight against the typical recipe's 64%.
- Salt above the middle half: 2.2% of the flour weight against the typical recipe's 1.9%, more than 74% of recipes use.
Ingredients (15)
- 200 g Vollmilch200 g
- 40 g Weissmehl ((Weizenmehl Type 550))40 g
- 100 g Wasser, kalt100 g
- 100 g Weissmehl ((Weizenmehl Type 550))100 g
- 1 g Frischhefe1 g
- Tangzhongn/a
- Poolishn/a
- 400 g Weissmehl ((Weizenmehl Type 550))400 g
- 120 g Vollmilch120 g
- 85 g Butter, weich85 g
- 12 g Salz12 g
- 15 g hello sweety ((alternativ: Kristallzucker))15 g
- 15 g Frischhefe15 g
- 1 Ei≈ 50 g
- 30 g Sauerteig ((optional))30 g
flour 540 gbatter 1168 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.
- Liquid78% · 90th percentile · median 64%
- Fat16% · 96th percentile · median 8%
- Sugar2.8% · 35th percentile · median 4.2%
- Salt2.2% · 78th percentile · median 1.9%
- Yeast1% · 27th 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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