Pão de Forma Light
Original in Portuguese
mulherportuguesa.com · 2016 · 4 porções
Against 150 white sandwich bread recipes
No fat, unlike 93% of recipes and no sugar, unlike 91%.
How Portuguese 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.
- No fat at all, where 93% of recipes use some (most of those 5.7 to 11% of the flour weight).
- No sugar at all, where 91% of recipes use some (most of those 2.5 to 6.3% of the flour weight).
- More salt than 80% of recipes: 2.3% of the flour weight against the typical recipe's 1.9%.
- Liquid in the middle half of recipes: 71% of the flour weight against the typical recipe's 64%.
Ingredients (8)
- 1 colher de sopa fermento biológico (em pó)≈ 9 g
- 1,5 chávenas água≈ 356 g
- 2 chávenas farinha de trigo sem fermento≈ 250 g
- 2 chávenas farinha integral≈ 256 g
- 1 colher de sobremesa sal≈ 12 g
- 2 colheres de sopa fubá de milho≈ 17 g
- 1 un ovo (só a clara)≈ 50 g
- 1 colher de sopa água≈ 15 g
flour 523 gbatter 965 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.
- Liquid71% · 74th percentile · median 64%
- Fat0% · 3rd percentile · median 8%
- Sugar0% · 4th percentile · median 4.2%
- Salt2.3% · 82nd percentile · median 1.9%
- Yeast1.8% · 78th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 40 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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