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French Bread

Alexa Hackfort · tasteofhome.com · 2018 · 2 loaves (12 pieces each)

Against 138 French bread recipes

More yeast than 98% of recipes and more water than 92%.

See how all 138 French bread recipes compare →

Get the method at tasteofhome.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.

  • More yeast than 98% of recipes: 3.1% of the flour weight against the typical recipe's 0.8%, about 4 times as much.
  • More water than 92% of recipes: 78% of the flour weight against the typical recipe's 67%.
  • More sugar than 76% of recipes: 0.7% of the flour weight against the typical recipe's 0%.
Water: 78%, 93rd percentileSalt: 2%, 57th percentileYeast: 3.1%, 99th percentileSugar: 0.7%, 76th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 2 tablespoons active dry yeast≈ 19 g
  • 2 cups warm water (110° to 115°)≈ 474 g
  • 2 teaspoons salt≈ 12 g
  • 1 teaspoon sugar≈ 4.2 g
  • 4-1/2 to 5 cups bread flour≈ 603 g
  • 1 teaspoon cornmeal≈ 2.9 g

flour 606 gbatter 1115 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.

  • Water78% · 93rd percentile
  • Salt2% · 57th percentile
  • Yeast3.1% · 99th percentile
  • Sugar0.7% · 76th percentile
  • Fat0% · 39th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
15 to 20 minutes
median 22 minutes

Keep exploring

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