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Baguette traditionell – nach meiner Art

Original in German

Gerd Kellner · ketex.de · 2010

Against 138 French bread recipes

Close to the middle of 138 French bread recipes on every ingredient.

See how all 138 French bread recipes compare →

Get the method at ketex.de →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.

  • Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.8%.
  • Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Water: 64%, 38th percentileSalt: 1.8%, 36th percentileYeast: 0.3%, 26th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 100 g Weizenmehl T65 (oder 550)100 g
  • 70 g Wasser70 g
  • 10 g Weizen-ASG10 g
  • 300 g Weizenmehl T65 (oder 550)300 g
  • 30 g Roggenmehl 115030 g
  • 330 g Wasser330 g
  • 3,5 g Frischhefe3.5 g
  • Sauerteign/a
  • Vorteign/a
  • 600 g Weizenmehl T65 (oder 550)600 g
  • 70 g Roggenmehl 115070 g
  • 320 g Wasser320 g
  • 6,5 g Frischhefe7 g
  • 20 g Salz20 g
  • 20 g Bohnenmehl20 g
  • 15 g flüssiges Backmalz (= 1 EL)15 g

flour 1120 gbatter 1895 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 138 recipes. Shaded: the middle half. Tick: the median.

  • Water64% · 38th percentile
  • Salt1.8% · 36th percentile
  • Yeast0.3% · 26th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
not stated
median 22 minutes

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