How to Make Pain D'epi, Wheat Stalk Baguette Recipe - ChainBaker
ChainBaker · chainbaker.com · 2021
Against 138 French bread recipes
Close to the middle of 138 French bread recipes on every ingredient.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- Water in the middle half of recipes: 62% of the flour weight against the typical recipe's 67%.
- Salt in the middle half of recipes: 2.1% of the flour weight against the typical recipe's 2%.
Ingredients (7)
- 90g (3.2oz) strong white bread flour90 g
- Pinch of yeast≈ 0.4 g
- 90g (3.2oz) cold water, if it is summertime and your kitchen is hot.90 g
- 200g (7.1oz) strong white bread flour200 g
- 6g (0.2oz) salt6 g
- 2g (0.07oz) dry yeast or three times the amount of the amount of fresh yeast2 g
- 90g (3.2oz) cold water if it is summertime and your kitchen is hot. If your kitchen is cold, then use warmer water.90 g
flour 290 gbatter 478 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 138 recipes. Shaded: the middle half. Tick: the median.
- Water62% · 29th percentile · median 67%
- Salt2.1% · 72nd percentile · median 2%
- Yeast0.4% · 34th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 20 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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