Pain complet au levain naturel, au quinoa et au safran
Original in French
Chez Inoule · ptitchef.com · 2008 · 4
Against 152 sourdough bread recipes
More starter than 98% of recipes and less water 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 98% of recipes: 54% of the flour weight against the typical recipe's 25%, about twice as much.
- Less water than 98% of recipes: 50% of the flour weight against the typical recipe's 68%.
- More salt than 96% of recipes: 3% of the flour weight against the typical recipe's 2%.
- More sweetener than 91% of recipes: 3.5% of the flour weight against the typical recipe's 0%.
Ingredients (7)
- 215 g de levain naturel215 g
- 300 g de farine de blé complet intégrale300 g
- 100 g de farine de quinoa100 g
- 2 cuillères à café de sel≈ 12 g
- 1 cuillère à soupe de cassonade≈ 14 g
- 200 g d'eau tiède200 g
- 1 dose de safrann/a
flour 400 gbatter 841 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.
- Starter54% · 98th percentile · median 25%
- Water50% · 1st percentile · median 68%
- Salt3% · 98th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener3.5% · 92nd 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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