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Sourdough Baguette Recipe

Maurizio Leo · theperfectloaf.com · 2018 · 6 baguettes

Against 138 French bread recipes

No yeast, unlike 94% of recipes.

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).
  • Water in the middle half of recipes: 70% of the flour weight against the typical recipe's 67%.
Water: 70%, 64th percentileSalt: 1.8%, 36th percentileYeast: 0%, 3rd percentileSugar: 0%, 36th percentileFat: 0%, 39th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 74g white flour (about 11.5% protein)74 g
  • 74g water74 g
  • 37g ripe sourdough starter, 100% hydration37 g
  • 1068g white flour (about 11.5% protein)1068 g
  • 668g Water668 g
  • 57g water57 g
  • 21g fine sea salt21 g
  • 186g ripe levain186 g

flour 1142 gbatter 2185 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.

  • Water70% · 64th percentile
  • Salt1.8% · 36th percentile
  • Yeast0% · 3rd percentile
  • Sugar0% · 36th percentile
  • Fat0% · 39th percentile

Oven

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

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