Baguette aux olives et tomates
Original in German
Betty Bossi · bettybossi.ch · 2025 · 6 personnes
Against 138 French bread recipes
Less water than 92% of recipes and less salt than 87%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- Less water than 92% of recipes: 57% of the flour weight against the typical recipe's 67%.
- Less salt than 87% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
- More fat than 91% of recipes: 5.1% of the flour weight against the typical recipe's 0%.
- Less yeast than 79% of recipes: 0.2% of the flour weight against the typical recipe's 0.8%, under a third as much.
Ingredients (9)
- 500 g de farine mi-blanche500 g
- 1.25 c.c. de sel≈ 8 g
- 0.25 c.c. de levure sèche≈ 0.8 g
- 3 dl d’eau≈ 301 g
- 2 c.s. d’huile d’olive≈ 27 g
- 2 c.s. de semoule de maïs mouture fine (2 min)≈ 30 g
- 80 g d’olives vertes dénoyautées80 g
- 80 g de tomates séchées80 g
- 4 brins de thymn/a
flour 530 gbatter 1026 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.
- Water57% · 8th percentile · median 67%
- Salt1.4% · 10th percentile · median 2%
- Yeast0.2% · 13th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat5.1% · 92nd percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 25 minutes
- median 22 minutes
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