Sourdough French Bread
Steven John · tasteofhome.com · 2018 · 2 loaves (10 piece each)
Against 138 French bread recipes
More sugar than 98% of recipes and more water than 92%.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More sugar than 98% of recipes: 4.7% of the flour weight against the typical recipe's 0%.
- More water than 92% of recipes: 78% of the flour weight against the typical recipe's 67%.
- More fat than 91% of recipes: 5.1% of the flour weight against the typical recipe's 0%.
- More salt than 79% of recipes: 2.3% of the flour weight against the typical recipe's 2%.
Ingredients (9)
- 1 package (1/4 ounce) active dry yeast≈ 7 g
- 1-3/4 cups warm water (110° to 115°)≈ 415 g
- 1/4 cup Sourdough Starter≈ 60 g
- 2 tablespoons canola oil≈ 27 g
- 2 tablespoons sugar≈ 25 g
- 2 teaspoons salt≈ 12 g
- 4-1/4 cups all-purpose flour≈ 531 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup water≈ 119 g
- 1-1/2 teaspoons cornstarch≈ 4.1 g
flour 531 gbatter 1077 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% · 92nd percentile · median 67%
- Salt2.3% · 81st percentile · median 2%
- Yeast1.3% · 70th percentile · median 0.8%
- Sugar4.7% · 99th percentile · median 0%
- Fat5.1% · 92nd percentile · median 0%
Oven
- Temperature
- 400°F / 205°C
- median 450°F
- Time
- 15 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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