Dinkel-Hartweizenbaguette
Original in German
brotdoc · brotdoc.com · 2023 · 4 Baguette / -s
Against 138 French bread recipes
Less yeast than 79% of recipes and more salt than 76%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- Less yeast than 79% of recipes: 0.2% of the flour weight against the typical recipe's 0.8%, under a third as much.
- More salt than 76% of recipes: 2.2% of the flour weight against the typical recipe's 2%.
Ingredients (7)
- 360 g Wasser (kalt)360 g
- 300 g Dinkelmehl 630300 g
- 235 g Hartweizenmehl235 g
- 45 g gelagerter Sauerteig vom Füttern (optional)45 g
- 12 g Salz12 g
- 4 g Frischhefe4 g
- 15 g Wasser (optional)15 g
flour 535 gbatter 971 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% · 70th percentile · median 67%
- Salt2.2% · 78th percentile · median 2%
- Yeast0.2% · 13th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 60 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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