Baguettes inratables d'Andréa : la meilleure recette
Original in French
laura_13765070 · marmiton.org · 2007 · 3 baguettes
Against 138 French bread recipes
More salt than 81% of recipes and more yeast than 80%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More salt than 81% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- More yeast than 80% of recipes: 1.6% of the flour weight against the typical recipe's 0.8%, about twice as much.
- More sugar than 77% of recipes: 0.9% of the flour weight against the typical recipe's 0%.
- Water in the middle half of recipes: 61% of the flour weight against the typical recipe's 67%.
Ingredients (5)
- 300 g d'eau300 g
- 2 cuillères à café de sel≈ 12 g
- 1 cuillère à café de sucre≈ 4.2 g
- 490 g de farine490 g
- 2.5 cuillères à café de levures de boulanger≈ 8 g
flour 490 gbatter 814 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.
- Water61% · 28th percentile · median 67%
- Salt2.4% · 86th percentile · median 2%
- Yeast1.6% · 82nd percentile · median 0.8%
- Sugar0.9% · 79th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 25 minutes
- median 22 minutes
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