Vollkornbrot mit Sauerteig und Hefe
Original in German
Mirja | Küchenchaotin · kuechenchaotin.de · 2017 · 2 kleine Brote á 10 Scheiben
Against 152 sourdough bread recipes
Less water than 87% of recipes.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less water than 87% of recipes: 56% of the flour weight against the typical recipe's 68%.
- Starter in the middle half of recipes: 19% of the flour weight against the typical recipe's 25%.
Ingredients (7)
- 400 g Roggenvollkornmehl400 g
- 400 g Weizenvollkornmehl400 g
- 1 EL Salz (ca. 15g)15 g
- 15 g frische Hefe (oder 5g Trockenhefe)15 g
- 150 g aktiver Sauerteig-Starter ((meine Anleitung ist verlinkt))150 g
- 450 ml lauwarmes Wasser≈ 451 g
- 2 EL Brotgewürz (optional)≈ 30 g
flour 800 gbatter 1460 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.
- Starter19% · 25th percentile · median 25%
- Water56% · 12th 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
- 15 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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