French Bread Lab
Explore 138 French bread recipes by ratio
Each dot is one recipe, placed by the two numbers you pick: an ingredient in grams per 100 g of flour, the oven temperature, or the bake time. The dashed lines are the medians, so each quarter of the chart is one way of leaving the middle: more of both, less of both, or more of one and less of the other.
It opens on water and yeast: of the main ingredients (a median of 5% of the flour weight or more), the two recipes disagree on most for their size. The middle half of recipes use 60 to 71% of the flour weight in water and 0.3 to 1.4% in yeast.
Scatter plot of every recipe
Hover or tap a dot for the recipe and its two numbers; click it to open the recipe. With the chart focused, arrow keys step from recipe to recipe and Enter opens one.
138 of 138 recipes plotted. Dashed lines are the medians of the plotted recipes.
Reading it
A cloud that climbs from left to right means recipes with more of one ingredient tend to use more of the other; one that falls means the opposite; a round cloud means the two are chosen independently. What moves together measures that for every pair, and Styles looks for groups of recipes that sit together on all of them at once.
Baker's percentages are the recipe's grams of that ingredient group divided by its flour, times 100: 100% is as much as the flour. Bake time is the middle of a stated range (55 to 65 minutes plots at 60). Recipes that do not state a temperature or time drop off those plots.