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Pain (façon demi-baguette) aux graines de courge

Original in French

Virginie Fouquet · chefnini.com · Pour 2 demi-baguettes :

Against 138 French bread recipes

More salt than 81% of recipes.

See how all 138 French bread recipes compare →

Get the method at chefnini.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.

  • More salt than 81% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
  • Water below the middle half: 60% of the flour weight against the typical recipe's 67%, less than 74% of recipes use.
Water: 60%, 22nd percentileSalt: 2.4%, 86th percentileYeast: 1.1%, 62nd percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 250g de farine T65250 g
  • 15cl d’eau≈ 150 g
  • 1cc de sel≈ 6 g
  • 1/2 sachet de levure de boulanger déshydratée2.8 g
  • 4cs de graines de courge (au magasin bio)≈ 59 g

flour 250 gbatter 468 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.

  • Water60% · 22nd percentile
  • Salt2.4% · 86th percentile
  • Yeast1.1% · 62nd percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
425°F / 220°C
median 450°F
Time
15 minutes
median 22 minutes

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