Baguette con Lievito Madre disidratato
Original in Italian
Marianna Pascarella · ricettedalmondo.it · 2015 · 6 baguette
Against 138 French bread recipes
Less yeast than 79% of recipes.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- Less yeast than 79% of recipes: 0.2% of the flour weight against the typical recipe's 0.8%, under a third as much.
- Water below the middle half: 60% of the flour weight against the typical recipe's 67%, less than 74% of recipes use.
Ingredients (11)
- 150 gr di farina 0150 g
- 80 gr di acqua80 g
- 5 gr di lievito di birra5 g
- 350 gr di farina 0350 g
- 300 gr di farina 00300 g
- 60 gr di lievito madre60 g
- 1 cucchiaino di malto d'orzo≈ 4.9 g
- 400 ml di acqua≈ 401 g
- 15 gr di sale15 g
- q.b. di acquan/a
- q.b. di olio d'olivan/a
flour 800 gbatter 1366 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%
- Salt1.9% · 44th percentile · median 2%
- Yeast0.2% · 13th percentile · median 0.8%
- Sugar0% · 36th percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 60 minutes
- median 22 minutes
Keep exploring
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