Laugen Vollkornbrezel
Original in German
Team Marcel Paa · marcelpaa.com · 2024 · 11 Brezel
Against 173 soft pretzel recipes
Less yeast than 93% of recipes.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less yeast than 93% of recipes: 0.2% of the flour weight against the typical recipe's 1.4%, under a third as much.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.7%.
Ingredients (14)
- 100 g Wasser (ca. 30 Grad warm)100 g
- 10 g Sauerteig ((alternativ: 1 g Frischhefe))10 g
- 100 g Vollkorn Pizzamehl100 g
- Sauerteig-Vorteign/a
- 200-230 g Wasser (eiskalt)230 g
- 400 g Vollkorn Pizzamehl400 g
- 15 g hello sweety ((alternativ: Kristallzucker))15 g
- 10 g Salz10 g
- 25 g Butter25 g
- 3 g Frischhefe3 g
- Brezelsalzn/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 Lt Wassern/a
- 100 g Natronpulver ((Natriumbicarbonat))100 g
- 40 g Natronperlen ( (Natriumhydroxid))40 g
flour 500 gbatter 893 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.
- Water66% · 64th percentile · median 63%
- Butter5% · 35th percentile · median 7%
- Sugar3% · 65th percentile · median 2.4%
- Salt2% · 70th percentile · median 1.7%
- Yeast0.2% · 6th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 425°F
- Time
- 10 to 12 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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