pain de mie maison
Original in French
Samar · mesinspirationsculinaires.com · 2016 · 4
Against 150 white sandwich bread recipes
Less fat than 92% of recipes and more liquid than 84%.
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.
- Less fat than 92% of recipes: 1.9% of the flour weight against the typical recipe's 8%, under a third as much.
- More liquid than 84% of recipes: 75% of the flour weight against the typical recipe's 64%.
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.3%, about half as much.
- Less sugar than 81% of recipes: 1.1% of the flour weight against the typical recipe's 4.2%, under a third as much.
Ingredients (6)
- 5 3/4 - 6 tasses de farine (il se peut qu'on n'utilise pas toute la quantité)≈ 734 g
- 1 sachet levure boulangère6 g
- 2 1/4 tasse de lait≈ 549 g
- 2 c-a-thé (10ml de sucre)≈ 8 g
- 1 c-a-soupe (15 ml beurre ou l'huile végétale)≈ 14 g
- 2 c-a-thé (10mlde sel)≈ 12 g
flour 734 gbatter 1324 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% · 84th percentile · median 64%
- Fat1.9% · 7th percentile · median 8%
- Sugar1.1% · 17th percentile · median 4.2%
- Salt1.6% · 32nd percentile · median 1.9%
- Yeast0.7% · 12th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 25 to 30 minutes
- median 33 minutes
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