Pain d'épi: Sourdough Wheat Stalk Baguettes
Melissa Johnson · breadtopia.com
Against 138 French bread recipes
No yeast, unlike 94% of recipes and more water than 86%.
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).
- More water than 86% of recipes: 75% of the flour weight against the typical recipe's 67%.
Ingredients (5)
- 320 grams flour [200 grams all purpose flour, 60 grams bread flour, 60 grams turkey red whole grain flour or another whole grain flour] (2 1/2 cups flour)320 g
- 210-240 grams water (7/8 to 1 cup)240 g
- 65 grams sourdough starter (1/4 cup)65 g
- 5.5 grams salt (1 tsp)6 g
- 3 grams diastatic barley malt powder (1 tsp)3 g
flour 320 gbatter 634 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.
- Water75% · 87th percentile · median 67%
- Salt1.7% · 27th 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 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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