Ficelle provençale : la meilleure recette
Original in French
Anonyme · marmiton.org · 2014 · 2 Ficelles
Against 138 French bread recipes
Less water than 98% of recipes and more salt than 97%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- Less water than 98% of recipes: 50% of the flour weight against the typical recipe's 67%.
- More salt than 97% of recipes: 3% of the flour weight against the typical recipe's 2%.
- More yeast than 97% of recipes: 2.8% of the flour weight against the typical recipe's 0.8%, about 3.5 times as much.
- More fat than 97% of recipes: 6.8% of the flour weight against the typical recipe's 0%.
Ingredients (6)
- 200 g de farine200 g
- 1 sachet de levure de boulanger traditionnelle6 g
- 10 cl d'eau tiède≈ 100 g
- 1 cuillère à café de sel≈ 6 g
- 1 cuillère à soupe d'huile d'olive≈ 14 g
- 1 cuillère à soupe de herbes de Provence≈ 15 g
flour 200 gbatter 340 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.
- Water50% · 1st percentile · median 67%
- Salt3% · 99th percentile · median 2%
- Yeast2.8% · 97th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat6.8% · 97th percentile · median 0%
Oven
- Temperature
- not stated
- median 450°F
- Time
- 20 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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