Pain complet aux graines de tournesol à la MAP : la meilleure recette
Original in French
anna_14906974 · marmiton.org · 2011 · 1 kg de pain
Against 116 whole wheat bread recipes
Less liquid than 87% of recipes and more salt than 83%.
How French whole wheat bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 116 whole wheat bread recipes, per 100 g of flour.
- Less liquid than 87% of recipes: 59% of the flour weight against the typical recipe's 71%.
- More salt than 83% of recipes: 2.3% of the flour weight against the typical recipe's 1.9%.
Ingredients (10)
- 1 cuillère à soupe d'huile d'olive≈ 14 g
- 1 cuillère à soupe d'huile de colza nouveau≈ 14 g
- 300 ml d'eau tiède≈ 301 g
- 225 g de farine blanche T55225 g
- 300 g de farine complète300 g
- 1 cuillère à café de sucre≈ 4.2 g
- 2 cuillères à café de sel≈ 12 g
- 2 cuillères à café de lait demi-écrémé≈ 10 g
- 1 sachet de levure de boulanger en grain6 g
- 125 g de graines de tournesol125 g
flour 525 gbatter 1010 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 116 recipes. Shaded: the middle half. Tick: the median.
- Whole wheat share57% · 32nd percentile · median 80%
- Liquid59% · 12th percentile · median 71%
- Sweetener0.8% · 32nd percentile · median 3.4%
- Fat5.2% · 53rd percentile · median 4.9%
- Salt2.3% · 85th percentile · median 1.9%
- Yeast1% · 38th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- median 35 minutes
Keep exploring
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