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Französisches Baguette

Original in German

backenmachtgluecklich.de · 2020 · 3 Stangen

Against 138 French bread recipes

More salt than 92% of recipes.

See how all 138 French bread recipes compare →

Get the method at backenmachtgluecklich.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.

  • More salt than 92% of recipes: 2.7% of the flour weight against the typical recipe's 2%.
  • Sugar in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0%.
Water: 67%, 53rd percentileSalt: 2.7%, 94th percentileYeast: 0.9%, 53rd percentileSugar: 0.3%, 71st percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 570 Gramm Weizenmehl570 g
  • 100 Gramm Roggenschrot (oder Roggenmehl)100 g
  • 2 Teelöffel Trockenhefe (gestrichen)≈ 6 g
  • 3 Teelöffel Salz≈ 18 g
  • 1/2 Teelöffel Zucker≈ 2.1 g
  • 450 Mililiter Wasser (kalt)≈ 450 g
  • 50 Gramm Röstzwiebeln (je Stange Zwiebel-Baguette, optional)50 g

flour 670 gbatter 1196 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 138 recipes. Shaded: the middle half. Tick: the median.

  • Water67% · 53rd percentile
  • Salt2.7% · 94th percentile
  • Yeast0.9% · 53rd percentile
  • Sugar0.3% · 71st percentile
  • Fat0% · 39th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
25 to 30 minutes
median 22 minutes

Keep exploring

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