Pain de mie by gontran cherrier
Original in French
himo · ptitchef.com · 2011 · 4
Against 150 white sandwich bread recipes
More salt than 95% of recipes and more yeast than 94%.
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 salt than 95% of recipes: 3% of the flour weight against the typical recipe's 1.9%.
- More yeast than 94% of recipes: 2.8% of the flour weight against the typical recipe's 1.3%, about twice as much.
Ingredients (8)
- 200 g de farine T45 ou pâtissière200 g
- 1 cuillère à café de sel≈ 6 g
- 10 g de sucre10 g
- 12 cl de lait≈ 124 g
- 1 sachet de levure sèche6 g
- 20 g de beurre20 g
- 10 à 15 g de gingembre haché ou 1 petite cuillère à café de gingembre en poudre15 g
- Le zeste d'1/2 citron hachén/a
flour 200 gbatter 380 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.
- Liquid62% · 41st percentile · median 64%
- Fat10% · 65th percentile · median 8%
- Sugar5% · 60th percentile · median 4.2%
- Salt3% · 97th percentile · median 1.9%
- Yeast2.8% · 94th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 to 20 minutes
- median 33 minutes
Keep exploring
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