Le pain au levain naturel, au caro et aux noisettes torréfiées de claire
Original in French
Couverts & découvertes · ptitchef.com · 2007 · 6
Against 152 sourdough bread recipes
More starter than 97% of recipes and more sweetener than 98%.
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.
- More starter than 97% of recipes: 50% of the flour weight against the typical recipe's 25%, about twice as much.
- More sweetener than 98% of recipes: 8% of the flour weight against the typical recipe's 0%.
- More fat than 96% of recipes: 9% of the flour weight against the typical recipe's 0%.
- Less water than 88% of recipes: 56% of the flour weight against the typical recipe's 68%.
Ingredients (10)
- 500 grammes de farine d'épeautre claire500 g
- 140 grammes d'eau de source tiède140 g
- 141 grammes de lait de riz141 g
- 250 grammes de levain250 g
- 9 grammes de sel9 g
- 45 grammes de Caro45 g
- 45 grammes d'huile d'olive45 g
- 20 grammes de miel20 g
- 20 grammes de rapadura20 g
- 100 grammes de noisettes torréfiées100 g
flour 500 gbatter 1270 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.
- Starter50% · 98th percentile · median 25%
- Water56% · 12th percentile · median 68%
- Salt1.8% · 25th percentile · median 2%
- Fat9% · 96th percentile · median 0%
- Sweetener8% · 99th percentile · median 0%
Oven
- Temperature
- not stated
- median 450°F
- Time
- 60 minutes
- median 30 minutes
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