Poppyseed Crusted Yorkville Sourdough Baguettes
Benny Chang · breadtopia.com
Against 138 French bread recipes
No yeast, unlike 94% of recipes.
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).
- Water in the middle half of recipes: 70% of the flour weight against the typical recipe's 67%.
Ingredients (12)
- Levain Buildn/a
- 12g 100% hydration starter (this can be starter of any flour type)12 g
- 48g cool water48 g
- 48g 10-11% protein white flour48 g
- Dough for 3x300 g baguettes (approximate weight)300 g
- 475g 10-11% protein white flour, such as Breadtopia's all purpose flour (3 ⅔ cups)475 g
- 311g water (1 ⅓ cups)311 g
- 95g of levain (⅓ cup)95 g
- 5.22g diastatic barley malt powder (1 ½ tsp)5 g
- 9.38g fine sea salt (I prefer pink Himalayan) (1 ½ tsp)9 g
- 9g water for bassinage when adding salt (2 tsp)9 g
Toppings and extras
Listed, but not counted in the percentages below.
- Poppyseeds: About 1 ounce or half a standard-size spice bottle. What's left behind can be used again for coating other breads.28 g
flour 523 gbatter 1313 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.
- Water70% · 74th percentile · median 67%
- Salt1.8% · 36th percentile · median 2%
- Yeast0% · 3rd percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 500°F / 260°C
- median 450°F
- Time
- 30 to 40 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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