White Sandwich Bread Lab150 recipes
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Pain de mie pour MAP : la meilleure recette

Original in French

lina_15619463 · marmiton.org · 2007 · 1 pain

Against 150 white sandwich bread recipes

Less fat than 84% of recipes and more salt than 80%.

How French white sandwich bread recipes differ from English ones →

Get the method at marmiton.org →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.

  • Less fat than 84% of recipes: 3.8% of the flour weight against the typical recipe's 8%, about half as much.
  • More salt than 80% of recipes: 2.3% of the flour weight against the typical recipe's 1.9%.
Liquid: 69%, 68th percentileFat: 3.8%, 14th percentileSugar: 4.8%, 57th percentileSalt: 2.3%, 82nd percentileYeast: 1.1%, 34th percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 10 cl d'eau≈ 100 g
  • 25 cl de lait froid≈ 258 g
  • 2 cuillères à café de sel≈ 12 g
  • 2 cuillères à soupe de sucre≈ 25 g
  • 20 g de beurre tendre20 g
  • 520 g de farine520 g
  • 1 sachet de levure de boulanger6 g

flour 520 gbatter 941 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.

  • Liquid69% · 68th percentile
  • Fat3.8% · 14th percentile
  • Sugar4.8% · 57th percentile
  • Salt2.3% · 82nd percentile
  • Yeast1.1% · 34th percentile

Oven

Temperature
not stated
median 375°F
Time
not stated
median 33 minutes

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