Baguette: la Ricetta originale francese con foto passo passo
Original in Italian
Simona Mirto · tavolartegusto.it · 2022 · 4
Against 138 French bread recipes
More sugar than 80% of recipes.
How it compares
Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.
- More sugar than 80% of recipes: 1% of the flour weight against the typical recipe's 0%.
- Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.8%.
Ingredients (8)
- 290 gr di farina manitoba290 g
- 360 gr di farina 0360 g
- 75 gr di farina 175 g
- 290 gr di acqua a temp ambiente per il poolish290 g
- 180 gr di acqua a temp ambiente per l’impasto + 20 gr di acqua200 g
- 6,5 gr di lievito di birra fresco7 g
- 1 cucchiaino di miele≈ 7 g
- 15 gr sale15 g
flour 725 gbatter 1244 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.
- Water68% · 53rd percentile · median 67%
- Salt2.1% · 72nd percentile · median 2%
- Yeast0.3% · 26th percentile · median 0.8%
- Sugar1% · 81st percentile · median 0%
- Fat0% · 39th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 7 minutes
- median 22 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar, fat.
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