French Bread Lab138 recipes
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Classic Baguettes

PJ Hamel · kingarthurbaking.com · 36

Against 138 French bread recipes

More salt than 76% of recipes.

See how all 138 French bread recipes compare →

Get the method at kingarthurbaking.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 salt than 76% of recipes: 2.2% of the flour weight against the typical recipe's 2%.
  • No sugar, like 71% of recipes.
Water: 68%, 56th percentileSalt: 2.2%, 78th percentileYeast: 0.9%, 53rd percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1/2 cup (113g) water, cool113 g
  • 1/16 teaspoon (a pinch) active dry yeast or instant yeast*≈ 0.2 g
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour*120 g
  • 1 cup plus 2 tablespoons (255g) water, lukewarm255 g
  • all of the poolishn/a
  • 1 1/2 teaspoons active dry yeast or instant yeast≈ 4.7 g
  • 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour*420 g
  • 2 teaspoons (12g) table salt12 g

flour 540 gbatter 925 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.

  • Water68% · 56th percentile
  • Salt2.2% · 78th percentile
  • Yeast0.9% · 53rd percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
24 to 28 minutes
median 22 minutes

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