Faire son pain au levain
Original in French
Virginie Fouquet · chefnini.com · Pour 1 pain :
Against 152 sourdough bread recipes
Less water than 88% of recipes.
How French sourdough bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less water than 88% of recipes: 56% of the flour weight against the typical recipe's 68%.
- Salt in the middle half of recipes: 2.2% of the flour weight against the typical recipe's 2%.
Ingredients (4)
- 540g de farine T65540 g
- 30 cl d’eau≈ 301 g
- 150g de levain150 g
- 2cc de sel≈ 12 g
flour 540 gbatter 1003 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 152 recipes. Shaded: the middle half. Tick: the median.
- Starter28% · 60th percentile · median 25%
- Water56% · 11th percentile · median 68%
- Salt2.2% · 70th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 450°F / 230°C
- median 450°F
- Time
- 10 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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