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Green Olive Filoncini (Twisted Baguettes)

Maurizio Leo · theperfectloaf.com · 2024 · 6 loaves

Against 138 French bread recipes

No yeast, unlike 94% of recipes and more fat than 84%.

See how all 138 French bread recipes compare →

Get the method at theperfectloaf.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.

  • No yeast at all, where 94% of recipes use some (most of those 0.3 to 1.4% of the flour weight).
  • More fat than 84% of recipes: 3% of the flour weight against the typical recipe's 0%.
Water: 66%, 47th percentileSalt: 1.8%, 36th percentileYeast: 0%, 3rd percentileSugar: 0%, 36th percentileFat: 3%, 84th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 868g The Perfect Loaf Bread Flour (Hayden Flour Mills custom blend)868 g
  • 165g Green olive, pitted and coarsely chopped or broken165 g
  • 26g Extra-virgin olive oil26 g
  • 530g Water 1530 g
  • 43g Water 243 g
  • 16g Fine sea salt16 g
  • 152g Ripe sourdough starter, 100% hydration152 g

flour 868 gbatter 1800 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 138 recipes. Shaded: the middle half. Tick: the median.

  • Water66% · 47th percentile
  • Salt1.8% · 36th percentile
  • Yeast0% · 3rd percentile
  • Sugar0% · 36th percentile
  • Fat3% · 84th percentile

Oven

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

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