La baguette ficelle
Original in French
Karen et son univers culinaire · ptitchef.com · 2008 · 4
Against 138 French bread recipes
Less water than 96% of recipes and more yeast than 86%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- Less water than 96% of recipes: 52% of the flour weight against the typical recipe's 67%.
- More yeast than 86% of recipes: 1.9% of the flour weight against the typical recipe's 0.8%, about 2.5 times as much.
Ingredients (4)
- 500 g de farine500 g
- 260 ml d'eau≈ 260 g
- 1 cuillère à soupe de levure sèche≈ 9 g
- 1.5 cuillère à café de sel≈ 9 g
flour 500 gbatter 779 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.
- Water52% · 3rd percentile · median 67%
- Salt1.8% · 36th percentile · median 2%
- Yeast1.9% · 88th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 425°F / 220°C
- median 450°F
- Time
- 15 minutes
- median 22 minutes
Keep exploring
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