Bärlauchbaguette
Original in German
Peter-M · gutekueche.at · 2014 · 3 Portionen
Against 138 French bread recipes
More salt than 89% of recipes and less yeast than 79%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More salt than 89% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
- Less yeast than 79% of recipes: 0.2% of the flour weight against the typical recipe's 0.8%, under a third as much.
- More fat than 87% of recipes: 3.8% 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 (7)
- 1 Bund Bärlauchn/a
- 4 TL Butter≈ 19 g
- 1 Prise Salz≈ 0.4 g
- 0.5 Wf Germ≈ 3.5 g
- 500 g Mehl, Typ 550 oder Typ 65500 g
- 2 TL Salz≈ 12 g
- 300 ml Wasser, lauwarm≈ 301 g
flour 500 gbatter 835 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%
- Salt2.5% · 90th percentile · median 2%
- Yeast0.2% · 13th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat3.8% · 88th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 20 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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