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Baguette mit Sauerteig und Hefevorteig

Original in German

Gerd Kellner · ketex.de · 2009 · 6 Baguettes

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%.
  • No sugar, like 71% of recipes.
Water: 66%, 45th percentileSalt: 2%, 57th percentileYeast: 0.3%, 26th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 100 g Weizenmehl 550100 g
  • 80 g Wasser80 g
  • 10 g Weizen-ASG (Weizenmehl 550)10 g
  • 150 g Weizenmehl 550150 g
  • 150 g Dinkelmehl 630150 g
  • 30 g Roggenmehl 115030 g
  • 330 g Wasser330 g
  • 3,3 g Hefe3.3 g
  • Sauerteign/a
  • Vorteign/a
  • 300 g Weizenmehl 550300 g
  • 300 g Dinkelmehl 630300 g
  • 70 g Roggenmehl 115070 g
  • 7 g Hefe7 g
  • 22 g Salz22 g
  • 15 g flüssiges inaktives Backmalz ((15 g = 1 EL))15 g
  • 320 g Wasser320 g

flour 1110 gbatter 1887 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.

  • Water66% · 45th percentile
  • Salt2% · 57th percentile
  • Yeast0.3% · 26th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
18 to 25 minutes
median 22 minutes

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