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

Original in French

Anonyme · marmiton.org · 2006 · 2 pains

Against 150 white sandwich bread recipes

More liquid than 81% of recipes.

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.

  • More liquid than 81% of recipes: 74% of the flour weight against the typical recipe's 64%.
  • Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.9%.
Liquid: 74%, 82nd percentileFat: 7.6%, 45th percentileSugar: 5%, 60th percentileSalt: 2%, 62nd percentileYeast: 1.3%, 47th percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 500 g de farine type 55500 g
  • 10 g de sel10 g
  • 20 g de levure de boulangerie fraîche20 g
  • 25 g de sucre25 g
  • 38 g de beurre tendre38 g
  • 150 g de lait (environ 15 cl)150 g
  • 220 g d'eau à température ambiante (22 cl)220 g

flour 500 gbatter 963 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.

  • Liquid74% · 82nd percentile
  • Fat7.6% · 45th percentile
  • Sugar5% · 60th percentile
  • Salt2% · 62nd percentile
  • Yeast1.3% · 47th percentile

Oven

Temperature
475°F / 245°C
median 375°F
Time
10 minutes
median 33 minutes

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

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