Baguette - NO KNEAD BREAD KURS - Back Academy neuer Kurs
Original in German
Team Marcel Paa · marcelpaa.com · 2019 · 2 Baguettes
Against 138 French bread recipes
Less yeast than 79% of recipes and more water than 83%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- 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 water than 83% of recipes: 74% of the flour weight against the typical recipe's 67%.
- More salt than 79% of recipes: 2.3% of the flour weight against the typical recipe's 2%.
Ingredients (4)
- 530 g Weissmehl ((Weizenmehl Type 550))530 g
- 390 g Wasser (30 Grad warm)390 g
- 3 g Frischhefe3 g
- 12 g Salz12 g
flour 530 gbatter 935 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.
- Water74% · 84th percentile · median 67%
- Salt2.3% · 81st percentile · median 2%
- Yeast0.2% · 13th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 450°F / 230°C
- median 450°F
- Time
- 20 to 25 minutes
- median 22 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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