Pain complet au yaourt
Original in French
COJOCANO · ptitchef.com · 2008 · 2
Against 116 whole wheat bread recipes
Less whole wheat share than 79% of recipes.
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 79% of recipes: 43% of the flour weight against the typical recipe's 80%, about half as much.
- Salt in the middle half of recipes: 1.7% of the flour weight against the typical recipe's 1.9%.
Ingredients (9)
- 1 yaourt nature à température ambiante≈ 125 g
- 140 ml d'eau tiède≈ 140 g
- 1 c à soupe d'huile de tournesol≈ 14 g
- 1 c à café de sucre≈ 4.2 g
- 1 c à café de sel≈ 6 g
- 200 gr de farine (T55 ou T65)200 g
- 150 gr de farine complète150 g
- 25 gr de son de blé25 g
- 1 c à café de levure de boulanger déshydratée≈ 3.1 g
flour 350 gbatter 667 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 share43% · 20th percentile · median 80%
- Liquid76% · 62nd percentile · median 71%
- Sweetener1.2% · 36th percentile · median 3.4%
- Fat3.9% · 44th percentile · median 4.9%
- Salt1.7% · 34th percentile · median 1.9%
- Yeast0.9% · 36th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 25 to 30 minutes
- median 35 minutes
Keep exploring
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