Baguette maison : la meilleure recette
Original in French
hannah_142690 · marmiton.org · 2006 · 6 personnes
Against 138 French bread recipes
More salt than 97% of recipes and more yeast than 97%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More salt than 97% of recipes: 3% of the flour weight against the typical recipe's 2%.
- More yeast than 97% of recipes: 3% of the flour weight against the typical recipe's 0.8%, about 4 times as much.
- More fat than 92% of recipes: 5.4% of the flour weight against the typical recipe's 0%.
- Water below the middle half: 60% of the flour weight against the typical recipe's 67%, less than 74% of recipes use.
Ingredients (6)
- 250 g de farine type 55250 g
- 250 g de farine type 45250 g
- 30 cl d'eau tiède≈ 301 g
- 15 g de levures de boulanger ou à défaut de la marque vahiné (levure de boulanger déshydratée)15 g
- 2 cuillères à soupe d'huile de tournesol≈ 27 g
- 15 g de sel15 g
flour 500 gbatter 858 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.
- Water60% · 22nd percentile · median 67%
- Salt3% · 99th percentile · median 2%
- Yeast3% · 98th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat5.4% · 93rd percentile · median 0%
Oven
- Temperature
- 475°F / 245°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.
Do something with it
Or browse all 138 French bread recipes.