Pain à la farine complète de petit épeautre
Original in French
Isatis-15 · ptitchef.com · 2009 · 4
Against 116 whole wheat bread recipes
Less whole wheat share than 92% of recipes and less salt than 85%.
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 92% of recipes: 30% of the flour weight against the typical recipe's 80%, about half as much.
- Less salt than 85% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- 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 (6)
- 30 cl d'eau tiède≈ 301 g
- 1 cuillère à café de sel≈ 6 g
- 1 cuillère à café de sucre≈ 4.2 g
- 350 g de farine blanche350 g
- 150 g de farine complète de petit épeautre (bio)150 g
- 1 sachet de levure de boulanger6 g
flour 500 gbatter 816 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 share30% · 7th percentile · median 80%
- Liquid60% · 18th percentile · median 71%
- Sweetener0.8% · 32nd percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt1.2% · 11th percentile · median 1.9%
- Yeast1.1% · 43rd percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 10 minutes
- median 35 minutes
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