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Pain au levain 100% épeautre : la meilleure recette

Original in French

Anonyme · marmiton.org · 2020 · 4 Pains de 500g

Against 152 sourdough bread recipes

More water than 91% of recipes.

How French sourdough bread recipes differ from English ones →

Get the method at marmiton.org →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.

  • More water than 91% of recipes: 85% of the flour weight against the typical recipe's 68%.
  • Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Starter: 25%, 51st percentileWater: 85%, 92nd percentileSalt: 1.8%, 25th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 1 kg de farine d'épeautre à température ambiante1000 g
  • 250 g de levain250 g
  • 18 g de sel18 g
  • 850 g d'eau à température ambiante850 g

flour 1000 gbatter 2118 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.

  • Starter25% · 51st percentile
  • Water85% · 92nd percentile
  • Salt1.8% · 25th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
25 minutes
median 30 minutes

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