Weizensauerteigbrot
Original in German
Christoph Schaub · ketex.de · 2020
Against 152 sourdough bread recipes
More water than 90% of recipes.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More water than 90% of recipes: 85% of the flour weight against the typical recipe's 68%.
- Starter in the middle half of recipes: 29% of the flour weight against the typical recipe's 25%.
Ingredients (13)
- 10 g Weizen-Anstellgut10 g
- 50 g Weizenvollkornmehl50 g
- 50 g Wasser (ca. 35°C)50 g
- 80 g Sauerteig (Stufe 1) ((der Rest kann zurück in den Kühlschrank zum ASG gegeben werden))80 g
- 80 g Weizenvollkornmehl80 g
- 80 g Wasser (ca. 32°C)80 g
- 800 g T65 oder Weizenmehl 550800 g
- 200 g Weizenvollkornmehl200 g
- 10 g inaktives Malz10 g
- 650 g Wasser (ca. 32°C)650 g
- 240 g Sauerteig (Stufe 2)240 g
- 22 g Salz22 g
- 150-175 g Wasser (ca. 32°C)175 g
flour 1130 gbatter 2447 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.
- Starter29% · 62nd percentile · median 25%
- Water85% · 91st percentile · median 68%
- Salt1.9% · 37th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 35 to 40 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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