France · Normandy
Pain Brié
Also known as Norman sailor bread
A Norman sailor's bread beaten and kneaded far longer than usual to drive out air, producing an unusually dense, long-keeping crumb once carried on fishing boats.
Method
Heavily Kneaded, Low Hydration
Hydration
52%
water to flour
Glycemic index
68
Medium GI
Energy
290 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 5
- chewiness
- 7
- aroma
- 5
- moistness
- 4
Scale 0–10
Nutrition
per 100 g| Energy | 290 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 54 g |
| of which sugars | 1 g |
| Fat | 3 g |
| Fiber | 2.2 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Very dense tight crumb
- Thick chewy crust
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.