Baguettes maison : la recette facile
Original in French
sandra · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 138 French bread recipes
More yeast than 96% of recipes and more fat than 85%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More yeast than 96% of recipes: 2.5% of the flour weight against the typical recipe's 0.8%, about 3 times as much.
- More fat than 85% of recipes: 3.4% of the flour weight against the typical recipe's 0%.
- More sugar than 83% of recipes: 1.4% of the flour weight against the typical recipe's 0%.
- Water below the middle half: 60% of the flour weight against the typical recipe's 67%, less than 74% of recipes use.
Ingredients (9)
- Ingrédients pour 4 baguettes de taille moyenne :n/a
- 360 ml d'eau≈ 361 g
- 420 g de farine t55420 g
- 80 g de farine complète t13080 g
- 100 g de farine d'épeautre100 g
- 15 g de levure de boulanger déshydratée15 g
- 2 cuillères à café de sel≈ 12 g
- 2 cuillères à café de sucre≈ 8 g
- 1 1/2 cuillère à soupe d'huile d'olive≈ 20 g
flour 600 gbatter 1016 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 · median 67%
- Salt2% · 57th percentile · median 2%
- Yeast2.5% · 97th percentile · median 0.8%
- Sugar1.4% · 84th percentile · median 0%
- Fat3.4% · 86th percentile · median 0%
Oven
- Temperature
- 425°F / 220°C
- median 450°F
- Time
- 30 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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