Pain de mie : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 1 pain de mie
Against 150 white sandwich bread recipes
More yeast than 98% of recipes.
How French 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 yeast than 98% of recipes: 4% of the flour weight against the typical recipe's 1.3%, about 3 times as much.
- Fat in the middle half of recipes: 10% of the flour weight against the typical recipe's 8%.
Ingredients (7)
- 500 g de farine500 g
- 20 g de levures de boulanger20 g
- 50 g de beurre50 g
- 1 dl d'eau≈ 100 g
- 10 g de sel10 g
- 20 g de sucre20 g
- 20 cl de lait tiède≈ 206 g
flour 500 gbatter 907 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.
- Liquid61% · 38th percentile · median 64%
- Fat10% · 65th percentile · median 8%
- Sugar4% · 48th percentile · median 4.2%
- Salt2% · 62nd percentile · median 1.9%
- Yeast4% · 99th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 40 minutes
- median 33 minutes
Keep exploring
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