Pan integral de nueces
Original in Spanish
Su · webosfritos.es · 2011
Against 116 whole wheat bread recipes
Less whole wheat share than 92% of recipes and no sweetener, unlike 75%.
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.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
- Less liquid than 84% 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)
- 350 g de harina de fuerza350 g
- 150 g de harina integral150 g
- 300 g de agua300 g
- 10 g de levadura fresca de panadero (, sustituible por 3,5 gr de levadura seca de panadero, )10 g
- 10 g de sal10 g
- Unas nueces peladasn/a
flour 500 gbatter 820 g
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% · 15th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.7% · 25th percentile · median 1.3%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 25 to 30 minutes
- median 35 minutes
Keep exploring
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