French Bread Lab138 recipes
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Poolish Baguette (neu)

Original in German

brotdoc · brotdoc.com · 2022 · 8 Baguette

Against 138 French bread recipes

Less yeast than 79% of recipes and more salt than 76%.

See how all 138 French bread recipes compare →

Get the method at brotdoc.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.

  • 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%.
Water: 69%, 59th percentileSalt: 2.2%, 78th percentileYeast: 0.2%, 13th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 350 g Weizenmehl Typ 550 oder T65 (ich: Baguettemehl Eiling)350 g
  • 350 g Wasser350 g
  • 0,2 g Frischhefe (erbsgroßes Stück)0.2 g
  • 320 g Wasser (kalt)320 g
  • 700 g reifer Poolish700 g
  • 650 g Weizenmehl Typ 550 oder T65 (ich: Baguettemehl Eiling)650 g
  • 22 g Salz22 g
  • 7 g Frischhefe7 g
  • 20 g Wasser (OPTIONAL!)20 g

flour 1000 gbatter 2419 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.

  • Water69% · 59th percentile
  • Salt2.2% · 78th percentile
  • Yeast0.2% · 13th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
45 to 50 minutes
median 22 minutes

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