Pain complet (farine de blé complet) : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 2 boules de pain
Against 116 whole wheat bread recipes
More yeast than 90% of recipes and less liquid than 80%.
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.
- More yeast than 90% of recipes: 2.2% of the flour weight against the typical recipe's 1.3%.
- Less liquid than 80% of recipes: 60% of the flour weight against the typical recipe's 71%.
- No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).
Ingredients (7)
- 300 g de farine de blé complet300 g
- 200 g de farine200 g
- 20 g de fécule de pomme de terre20 g
- 10 g de sucre10 g
- 10 g de sel10 g
- 2 sachets de levure de boulangerie11 g
- 30 cl d'eau≈ 301 g
flour 500 gbatter 852 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 share60% · 37th percentile · median 80%
- Liquid60% · 18th percentile · median 71%
- Sweetener2% · 45th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast2.2% · 92nd percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 30 minutes
- median 35 minutes
Keep exploring
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