Pain complet de blé : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 1 moule
Against 116 whole wheat bread recipes
Less whole wheat share than 84% of recipes and no fat, unlike 67%.
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 whole wheat share than 84% of recipes: 36% of the flour weight against the typical recipe's 80%, about half as much.
- No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).
Ingredients (7)
- 1 sachet de levure de boulanger en poudre (ou un bloc frais)6 g
- 5 dl d'eau tiède≈ 501 g
- 2 cuillères à café de sel≈ 12 g
- 1 cuillère à café de sucre≈ 4.2 g
- 450 g de farine de blé normale450 g
- 250 g de farine de blé complet (mouture grossière)250 g
- 25 g de graines de lin (facultatif)25 g
flour 700 gbatter 1248 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 share36% · 15th percentile · median 80%
- Liquid72% · 50th percentile · median 71%
- Sweetener0.6% · 29th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt1.7% · 34th percentile · median 1.9%
- Yeast0.8% · 32nd percentile · median 1.3%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 40 minutes
- median 35 minutes
Keep exploring
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