Pain au levain déshydraté
Original in French
Fidji Passion Boulange · ptitchef.com · 2008 · 6
Against 152 sourdough bread recipes
Less starter than 85% of recipes and more fat than 88%.
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.
- Less starter than 85% of recipes: 10% of the flour weight against the typical recipe's 25%, about half as much.
- More fat than 88% of recipes: 4% of the flour weight against the typical recipe's 0%.
- More sweetener than 83% of recipes: 0.4% of the flour weight against the typical recipe's 0%.
- Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Ingredients (7)
- 500 g de Farine bio T 65500 g
- 50 g de levain de seigle déshydraté50 g
- 7 g de levure sèche7 g
- 9 g de sel9 g
- 20 g d'huile d'olive20 g
- 1/2 cuillère à café de sucre≈ 2.1 g
- 350 g d'eau tiède350 g
flour 500 gbatter 938 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.
- Starter10% · 13th percentile · median 25%
- Water70% · 59th percentile · median 68%
- Salt1.8% · 25th percentile · median 2%
- Fat4% · 89th percentile · median 0%
- Sweetener0.4% · 84th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 10 minutes
- median 30 minutes
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