Pão de Forma Caseiro
Original in Portuguese
receitasdecomida.com.br · 2013
Against 150 white sandwich bread recipes
More liquid than 96% of recipes and more yeast than 97%.
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.
- More liquid than 96% of recipes: 87% of the flour weight against the typical recipe's 64%.
- More yeast than 97% of recipes: 3.6% of the flour weight against the typical recipe's 1.3%, about 3 times as much.
- More fat than 84% of recipes: 13% of the flour weight against the typical recipe's 8%.
- Less sugar than 76% of recipes: 1.5% of the flour weight against the typical recipe's 4.2%, about half as much.
Ingredients (8)
- 1/3 xicara (chá) de óleo≈ 73 g
- 1 ovo inteiro≈ 50 g
- 1 colher (sobremesa) de sal≈ 12 g
- 1 colher (sobremesa) de açúcar≈ 8 g
- 2 xicaras (chá) de leite morno.≈ 488 g
- 4 1/2 xicaras (chá) de farinha de trigo≈ 563 g
- 20 gramas de fermento biológico20 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 gema para pincelar≈ 18 g
flour 563 gbatter 1214 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.
- Liquid87% · 96th percentile · median 64%
- Fat13% · 84th percentile · median 8%
- Sugar1.5% · 23rd percentile · median 4.2%
- Salt2.1% · 72nd percentile · median 1.9%
- Yeast3.6% · 98th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 15 minutes
- median 33 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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