Home-Style French Bread
Food Network · foodnetwork.com · 2017 · 2 large loaves
Against 138 French bread recipes
More yeast than 92% of recipes and more sugar than 94%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More yeast than 92% of recipes: 2.1% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
- More sugar than 94% of recipes: 3.2% of the flour weight against the typical recipe's 0%.
- Less salt than 87% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
- More water than 78% of recipes: 72% of the flour weight against the typical recipe's 67%.
Ingredients (7)
- 2 envelopes (1/4-ounce each) active dry yeast≈ 14 g
- 1 tablespoon plus 2 teaspoons sugar≈ 21 g
- 2 cups warm water (about 110 degrees F.)≈ 474 g
- 1 1/2 teaspoons salt≈ 9 g
- 5 cups flour≈ 625 g
- 4 tablespoons yellow cornmeal≈ 34 g
- 1 egg yolk mixed with 1 tablespoon water≈ 18 g
flour 659 gbatter 1195 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.
- Water72% · 79th percentile · median 67%
- Salt1.4% · 10th percentile · median 2%
- Yeast2.1% · 93rd percentile · median 0.8%
- Sugar3.2% · 95th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 400°F / 205°C
- median 450°F
- Time
- 45 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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