Pain au levain farine de sarrasin , noisettes et abricots secs
Original in French
nanoud · ptitchef.com · 2009 · 2
Against 152 sourdough bread recipes
Less water than 90% 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.
- Less water than 90% of recipes: 54% of the flour weight against the typical recipe's 68%.
- Starter in the middle half of recipes: 20% of the flour weight against the typical recipe's 25%.
Ingredients (8)
- 100 g de levain100 g
- 10 g de levure fraîche10 g
- 300 g de farine blanche300 g
- 200 g de farine de sarrasin200 g
- 10 g de sel10 g
- 270 g d'eau270 g
- 50 g de noisettes50 g
- 40 g d'abricots secs découpés40 g
flour 500 gbatter 980 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.
- Starter20% · 35th percentile · median 25%
- Water54% · 9th 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
- 25 minutes
- median 30 minutes
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Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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