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Baguettes rustiques

Original in French

Betty Bossi · bettybossi.ch · 2022 · 4 personnes

Against 138 French bread recipes

More salt than 81% of recipes.

See how all 138 French bread recipes compare →

Get the method at bettybossi.ch →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 81% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
  • Water in the middle half of recipes: 70% of the flour weight against the typical recipe's 67%.
Water: 70%, 70th percentileSalt: 2.4%, 86th percentileYeast: 0.7%, 45th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 50 g de farine d’épeautre claire (p.ex. PurEpeautre)50 g
  • 1.75 c.c. de sel≈ 11 g
  • 1.5 dl d’eau (150 g)≈ 150 g
  • 450 g de farine d’épeautre claire (p.ex. PurEpeautre)450 g
  • 0.25 c.c. de sel≈ 1.5 g
  • 0.25 cube de levure (env. 10 g)11 g
  • 2 dl d’eau (200 g)≈ 200 g

flour 500 gbatter 873 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.

  • Water70% · 70th percentile
  • Salt2.4% · 86th percentile
  • Yeast0.7% · 45th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
20 minutes
median 22 minutes

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