Pão integral
Original in Portuguese
ana clara campos vaz · tudogostoso.com.br · 2009 · 27 porções
Against 116 whole wheat bread recipes
More liquid than 97% of recipes and no sweetener, unlike 75%.
How Portuguese 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 liquid than 97% of recipes: 99% of the flour weight against the typical recipe's 71%.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
- More fat than 87% of recipes: 11% of the flour weight against the typical recipe's 4.9%, about twice as much.
- Less salt than 85% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
Ingredients (6)
- 2 xícaras de farinha de trigo integral≈ 256 g
- 2 xícaras de farinha de trigo branca≈ 250 g
- 1/4 de xícara de óleo≈ 55 g
- 1 colher de sobremesa de fermento biológico seco instantâneo≈ 6 g
- 1 colher de chá de sal≈ 6 g
- ½ litro de água morna≈ 501 g
flour 506 gbatter 1074 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 share51% · 26th percentile · median 80%
- Liquid99% · 98th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat11% · 88th percentile · median 4.9%
- Salt1.2% · 11th percentile · median 1.9%
- Yeast1.2% · 47th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 120 minutes
- median 35 minutes
Keep exploring
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