Pain au levain - Réalisation et cuisson du pain
Original in French
Chef Simon · chefsimon.com · 2016
Against 152 sourdough bread recipes
Less water than 98% of recipes and more starter than 84%.
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 98% of recipes: 50% of the flour weight against the typical recipe's 68%.
- More starter than 84% of recipes: 33% of the flour weight against the typical recipe's 25%.
- More salt than 84% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
Ingredients (4)
- 200 g de levain200 g
- 600 g de farine600 g
- 300 g d'eau tiède300 g
- 10 à 15 g de sel15 g
flour 600 gbatter 1115 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.
- Starter33% · 85th percentile · median 25%
- Water50% · 1st percentile · median 68%
- Salt2.5% · 88th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 400°F / 205°C
- median 450°F
- Time
- not stated
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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