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Baguette - wie beim Franzosen

Original in German

Team Marcel Paa · marcelpaa.com · 2020 · 3 Baquettes

Against 138 French bread recipes

More water than 89% of recipes.

See how all 138 French bread recipes compare →

Get the method at marcelpaa.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 water than 89% of recipes: 76% of the flour weight against the typical recipe's 67%.
  • Yeast in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.8%.
Water: 76%, 89th percentileSalt: 1.9%, 44th percentileYeast: 0.4%, 34th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 150 g Wasser (kalt)150 g
  • 150 g Weissmehl ((Weizenmehl Type 550))150 g
  • 1 g Frischhefe1 g
  • Vorteign/a
  • 220 g Wasser220 g
  • 30 g Roggenmehl hell ((Roggenmehl Type 610/815))30 g
  • 360 g Weissmehl ((Weizenmehl Type 550))360 g
  • 5 g Frischhefe5 g
  • 10 g Salz10 g
  • 40 g Wasser40 g

flour 540 gbatter 966 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.

  • Water76% · 89th percentile
  • Salt1.9% · 44th percentile
  • Yeast0.4% · 34th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
15 to 20 minutes
median 22 minutes

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