Bretzel balls au camembert Président
Original in French
Victoria, Rédac' Cuisine AZ · cuisineaz.com · 2016 · 8
Against 173 soft pretzel recipes
Less sugar than 78% of recipes and less yeast than 75%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less sugar than 78% of recipes: 0.8% of the flour weight against the typical recipe's 2.4%, about half as much.
- Less yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.4%.
Ingredients (11)
- 500 g Farine500 g
- 1 c. à café Sel≈ 6 g
- 1 c. à café Sucre≈ 4.2 g
- 50 g Beurre mou50 g
- 1 sachet(s) Levure boulangère6 g
- 150 ml Lait tiède≈ 155 g
- 150 ml Eau≈ 150 g
- 1 Camembert Présidentn/a
- 75 g Bicarbonate de soude75 g
- 1 c. à café Fleur de sel≈ 2.5 g
- 2 c. à soupe Sésame≈ 30 g
flour 500 gbatter 978 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 173 recipes. Shaded: the middle half. Tick: the median.
- Water61% · 36th percentile · median 63%
- Butter10% · 70th percentile · median 7%
- Sugar0.8% · 21st percentile · median 2.4%
- Salt1.7% · 49th percentile · median 1.7%
- Yeast1.1% · 22nd percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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