Laugen Brötchen - Laugen Semmel
Original in German
Team Marcel Paa · marcelpaa.com · 2020 · 9 Brötchen
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and less yeast than 93%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- No sugar at all, where 82% of recipes use some (most of those 2.2 to 4.7% of the flour weight).
- Less yeast than 93% of recipes: 0.3% of the flour weight against the typical recipe's 1.4%, under a third as much.
- Less water than 79% of recipes: 57% of the flour weight against the typical recipe's 63%.
Ingredients (9)
- 280 g Vollmilch (Raumtemperatur)280 g
- 10 g Sauerteig ((alternativ: 1 g Frischhefe))10 g
- 10 g Salz10 g
- 40 g Butter (weich)40 g
- 490 g Weissmehl ((Weizenmehl Type 405))490 g
- 5 g Frischhefe5 g
- 1 Lt Wassern/a
Toppings and extras
Listed, but not counted in the percentages below.
- 100 g Natronpulver ((Natriumbicarbonat))100 g
- 40 g Natronperlen ( (Natriumhydroxid))40 g
flour 490 gbatter 835 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 173 recipes. Shaded: the middle half. Tick: the median.
- Water57% · 20th percentile · median 63%
- Butter8.2% · 59th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast0.3% · 7th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 15 to 17 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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