Pão de forma
Original in Portuguese
Carlos Lopes · receiteria.com.br · 2022 · 2 pães
Against 150 white sandwich bread recipes
Less liquid than 97% of recipes and less salt than 84%.
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.
- Less liquid than 97% of recipes: 49% of the flour weight against the typical recipe's 64%.
- Less salt than 84% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- More yeast than 78% of recipes: 1.9% of the flour weight against the typical recipe's 1.3%.
- Fat in the middle half of recipes: 11% of the flour weight against the typical recipe's 8%.
Ingredients (8)
- 1 colher de sopa de fermento biológico seco≈ 9 g
- 1 colher de sopa de açúcar≈ 13 g
- 1/4 de xícara de chá de óleo≈ 55 g
- 1 xícara de chá de leite morno≈ 244 g
- 500 gramas de farinha de trigo (cerca de 4 xícaras de chá)500 g
- 1 ovo≈ 50 g
- 1 colher de chá de sal≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 gema ou leite para pincelar os pães≈ 18 g
flour 500 gbatter 876 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.
- Liquid49% · 2nd percentile · median 64%
- Fat11% · 75th percentile · median 8%
- Sugar2.5% · 32nd percentile · median 4.2%
- Salt1.2% · 11th percentile · median 1.9%
- Yeast1.9% · 82nd percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 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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