Gold Medal® Classic French Bread
Betty Crocker Kitchens · bettycrocker.com · 1999 · 24
Against 138 French bread recipes
More fat than 96% of recipes and more sugar than 93%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More fat than 96% of recipes: 6.6% of the flour weight against the typical recipe's 0%.
- More sugar than 93% of recipes: 3% of the flour weight against the typical recipe's 0%.
- Less salt than 83% of recipes: 1.5% of the flour weight against the typical recipe's 2%.
- More yeast than 83% of recipes: 1.7% of the flour weight against the typical recipe's 0.8%, about twice as much.
Ingredients (10)
- 3 to 3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour≈ 413 g
- 1 tablespoon sugar≈ 13 g
- 1 teaspoon salt≈ 6 g
- 1 package regular or quick active dry yeast (2 1/4 teaspoons)≈ 7 g
- 1 cup very warm water (120ºF to 130ºF)≈ 237 g
- 2 tablespoons vegetable oil≈ 27 g
- Cornmealn/a
- 1 egg white≈ 33 g
- 1 tablespoon cold water≈ 15 g
- Poppy seed or sesame seedn/a
flour 413 gbatter 750 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.
- Water61% · 27th percentile · median 67%
- Salt1.5% · 14th percentile · median 2%
- Yeast1.7% · 84th percentile · median 0.8%
- Sugar3% · 94th percentile · median 0%
- Fat6.6% · 97th percentile · median 0%
Oven
- Temperature
- 375°F / 190°C
- median 450°F
- Time
- 25 to 30 minutes
- median 22 minutes
Keep exploring
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