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Vollkorn Baguette 50:50

Original in German

Team Marcel Paa · marcelpaa.com · 2024 · 3 Brote

Against 138 French bread recipes

More water than 91% 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 91% of recipes: 78% of the flour weight against the typical recipe's 67%.
  • Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.8%.
Water: 78%, 92nd 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 (11)

  • 150 g Wasser, kalt150 g
  • 1 g Frischhefe1 g
  • 150 g Weizen Vollkornmehl150 g
  • Poolishn/a
  • 200 g Wasser, kalt200 g
  • 100 g Weizen Vollkornmehl100 g
  • 250 g Weissmehl ((Weizenmehl Type 550))250 g
  • Fermentolysen/a
  • 3 g Frischhefe3 g
  • 10 g Salz10 g
  • 10-40 g Wasser ((Bassinage))40 g

flour 500 gbatter 904 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.

  • Water78% · 92nd percentile
  • Salt2% · 57th percentile
  • Yeast0.3% · 26th percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
25 minutes
median 22 minutes

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