French Bread
Betty Crocker Kitchens · bettycrocker.com · 2000 · 32
Against 138 French bread recipes
More yeast than 86% of recipes and less salt than 75%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More yeast than 86% of recipes: 1.9% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
- Less salt than 75% of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Ingredients (5)
- 1 1/2 cups all-purpose flour*≈ 188 g
- 1 package regular active dry yeast (2 1/4 teaspoons)≈ 7 g
- 1 cup very warm water (120° to 130°)≈ 237 g
- 1 teaspoon salt≈ 6 g
- 1 1/3 to 1 2/3 cups bread flour≈ 191 g
flour 378 gbatter 628 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.
- Water63% · 30th percentile · median 67%
- Salt1.6% · 21st percentile · median 2%
- Yeast1.9% · 88th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 18 to 20 minutes
- median 22 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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