French Bread Lab138 recipes
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Baguettes Sans Pétrissage au Kamut

Original in French

delf745 · chefsimon.com · 2020 · 6 personnes

Against 138 French bread recipes

More water than 84% of recipes and more sugar than 86%.

See how all 138 French bread recipes compare →

Get the method at chefsimon.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 water than 84% of recipes: 74% of the flour weight against the typical recipe's 67%.
  • More sugar than 86% of recipes: 1.9% of the flour weight against the typical recipe's 0%.
  • More yeast than 78% of recipes: 1.5% of the flour weight against the typical recipe's 0.8%.
Water: 74%, 85th percentileSalt: 1.7%, 27th percentileYeast: 1.5%, 80th percentileSugar: 1.9%, 88th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 200g de farine T55200 g
  • 175g de farine de Kamut175 g
  • 225ml d’eau≈ 225 g
  • 50ml de lait tiède≈ 52 g
  • 6.5g de sel7 g
  • 1cc de miel≈ 7 g
  • 1 sachet de levure de boulanger déshydratée6 g

flour 375 gbatter 671 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.

  • Water74% · 85th percentile
  • Salt1.7% · 27th percentile
  • Yeast1.5% · 80th percentile
  • Sugar1.9% · 88th percentile
  • Fat0% · 39th percentile

Oven

Temperature
not stated
median 450°F
Time
25 minutes
median 22 minutes

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