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Roggo Rustico Baguettes

Original in German

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

Against 138 French bread recipes

More water than 87% of recipes and less yeast than 79%.

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 87% of recipes: 75% of the flour weight against the typical recipe's 67%.
  • Less yeast than 79% of recipes: 0.2% of the flour weight against the typical recipe's 0.8%, under a third as much.
Water: 75%, 88th percentileSalt: 2.1%, 72nd percentileYeast: 0.2%, 13th percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 150 g Wasser (warm)150 g
  • 150 g Roggenmehl dunkel ((Roggenmehl Type 997/1150))150 g
  • 20 g Sauerteig ((alternativ: 0.5-1 g Frischhefe))20 g
  • Vorteign/a
  • 220 g Wasser (warm)220 g
  • 420 g Weissmehl ((Weizenmehl Type 550))420 g
  • 12 g Salz12 g
  • 3 g Frischhefe3 g
  • ca. 60 g Wasser ((für Bassinage))60 g

flour 570 gbatter 1035 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.

  • Water75% · 88th percentile
  • Salt2.1% · 72nd percentile
  • Yeast0.2% · 13th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
10 to 15 minutes
median 22 minutes

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