Sourdough Bread Lab152 recipes
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Pain au levain maison pour les NULS

Original in French

Ouest Délices · chefsimon.com · 2023 · 8 personnes

Against 152 sourdough bread recipes

Less salt than 85% of recipes.

How French sourdough bread recipes differ from English ones →

Get the method at chefsimon.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.

  • Less salt than 85% of recipes: 1.6% of the flour weight against the typical recipe's 2%.
  • Starter in the middle half of recipes: 30% of the flour weight against the typical recipe's 25%.
Starter: 30%, 69th percentileWater: 62%, 30th percentileSalt: 1.6%, 12th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 400 g Farine Tradition T65400 g
  • 100 g Farine Tradition T80 (ou T110)100 g
  • 8 g Sel8 g
  • 150 g Levain liquide150 g
  • 310 g à 330 g d’eau en fonction de la farine310 g

flour 500 gbatter 968 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 152 recipes. Shaded: the middle half. Tick: the median.

  • Starter30% · 69th percentile
  • Water62% · 30th percentile
  • Salt1.6% · 12th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
not stated
median 450°F
Time
30 minutes
median 30 minutes

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