Des bretzels gruyère et lardons comme en alsace !
Original in French
cuisine guylaine · ptitchef.com · 2008 · 10
Against 173 soft pretzel recipes
No sugar, unlike 82% of recipes and more salt than 87%.
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).
- More salt than 87% of recipes: 2.4% of the flour weight against the typical recipe's 1.7%.
- Yeast in the middle half of recipes: 1.7% of the flour weight against the typical recipe's 1.4%.
Ingredients (8)
- 500 g de farine T 55500 g
- 2 cuillères à café de sel gris bio≈ 12 g
- 200 ml de lait tiède≈ 206 g
- 100 ml d'eau tiède≈ 100 g
- 50 g de beurre fondu50 g
- 25 g de levure fraîche25 g
- 1 p de lardonsn/a
- quelques de gruyère râpén/a
flour 500 gbatter 894 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% · 37th percentile · median 63%
- Butter10% · 70th percentile · median 7%
- Sugar0% · 9th percentile · median 2.4%
- Salt2.4% · 92nd percentile · median 1.7%
- Yeast1.7% · 77th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 425°F
- Time
- 20 minutes
- median 15 minutes
Keep exploring
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