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Körndlbaguette

Original in German

Christina Bauer · backenmitchristina.at · 2023

Against 138 French bread recipes

Less salt than 92% of recipes and more water than 89%.

See how all 138 French bread recipes compare →

Get the method at backenmitchristina.at →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.

  • Less salt than 92% of recipes: 1.3% of the flour weight against the typical recipe's 2%.
  • More water than 89% of recipes: 77% of the flour weight against the typical recipe's 67%.
Water: 77%, 90th percentileSalt: 1.3%, 6th percentileYeast: 0.5%, 38th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 470 g lauwarmes Wasser470 g
  • 410 g Weizenvollkornmehl410 g
  • 200 g Weizenmehl 700200 g
  • 30 g Sonnenblumenkerne30 g
  • 20 g Leinsamen20 g
  • 8 g Backmalz8 g
  • 8 g Salz8 g
  • 10 g frische Germ10 g
  • Körndlmixn/a

flour 610 gbatter 1156 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 138 recipes. Shaded: the middle half. Tick: the median.

  • Water77% · 90th percentile
  • Salt1.3% · 6th percentile
  • Yeast0.5% · 38th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
not stated
median 450°F
Time
25 minutes
median 22 minutes

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