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Olive Baguettes

Melissa Johnson · breadtopia.com

Against 138 French bread recipes

No yeast, unlike 94% of recipes.

See how all 138 French bread recipes compare →

Get the method at breadtopia.com →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.

  • No yeast at all, where 94% of recipes use some (most of those 0.3 to 1.4% of the flour weight).
  • Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Water: 67%, 50th percentileSalt: 1.8%, 36th percentileYeast: 0%, 3rd percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 567 grams bread flour (4 1/3 cups)567 g
  • 33 grams rye whole grain flour (1/4 cup)33 g
  • 400 grams water (1 2/3 cups)400 g
  • 120 grams sourdough starter (heaping 1/3 cup)120 g
  • 11 grams salt (2 tsp)11 g
  • 125 grams kalamata and/or other olives, pitted and halved (1 cup)125 g

flour 600 gbatter 1256 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.

  • Water67% · 50th percentile
  • Salt1.8% · 36th percentile
  • Yeast0% · 3rd percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
500°F / 260°C
median 450°F
Time
30 minutes
median 22 minutes

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