Pain à l'épautre et au lin, ou comment faire du pain au levain quand on travaille....
Original in French
Le ptit grain de sel · ptitchef.com · 2009 · 4
Against 152 sourdough bread recipes
More starter than 84% of recipes.
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 84% of recipes: 33% of the flour weight against the typical recipe's 25%.
- No sweetener, like 82% of recipes.
Ingredients (8)
- 150 g de levain150 g
- 300 g d'eau300 g
- 60 g de farine d'épeautre blanche60 g
- 140 g de farine de grand épeautre complète140 g
- 100 g de farine complète T110100 g
- 150 g de farine T65150 g
- 30 g de graines de lin30 g
- 1,5 cuillère à café de sel≈ 9 g
flour 450 gbatter 939 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.
- Starter33% · 85th percentile · median 25%
- Water67% · 46th percentile · median 68%
- Salt2% · 50th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 60 minutes
- median 30 minutes
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Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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