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The Baguette

Food Network · foodnetwork.com · 2016 · 3 14 inch long loaves

Against 138 French bread recipes

More water than 88% of recipes.

See how all 138 French bread recipes compare →

Get the method at foodnetwork.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 88% of recipes: 76% of the flour weight against the typical recipe's 67%.
  • Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Water: 76%, 89th percentileSalt: 1.8%, 36th percentileYeast: 0.8%, 49th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 1/4 teaspoons active dry yeast≈ 3.9 g
  • 1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)≈ 59 g
  • 3 cups, (13 1/2 ounces) unbleached allpurpose flour≈ 375 g
  • 1 cup, (4 1/2 ounces) cake flour (see note)≈ 114 g
  • 2 1/4 teaspoons Kosher salt≈ 9 g
  • 1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F)≈ 311 g

flour 489 gbatter 872 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.

  • Water76% · 89th percentile
  • Salt1.8% · 36th percentile
  • Yeast0.8% · 49th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
500°F / 260°C
median 450°F
Time
25 to 30 minutes
median 22 minutes

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