3 ms·

I don't think a baguette recipe is 0.6 by their definition? Their "0.60" would mean 3C of water to 5C flour. I'd expect a baguette to be around 0.50 (1C of wa

• masfuerte 2y ago
  I think we're both wrong! I was forgetting they were measuring in volume not mass. A cup of flour weighs about half of what a cup of water weighs. So 1C water to 2C flour is roughly equal masses, or a baker's percentage of 100%. That's too wet for a loaf. 0.6 on their scale is more water than flour, so it would probably resemble a batter. They are right that it wouldn't make a good loaf.
  • jefftk 2y ago
    Thanks! I don't cook baguettes; my ratio came from the first recipe I found looking online: https://lechefswife.com/baking-baguettes-for-beginners/ https://lechefswife.com/baking-baguettes-for-beginners/
    • masfuerte 2y ago
      That's interesting. I do bake but I'm no expert. My wettest doughs are 75%. That recipe is a bit more than 100%. I didn't think such a wet dough would hold its shape. I'm wrong again!
      • dunham 2y ago
        It looks like Reinhart has it at 65% for both the pâte fermentée and the bread itself in "Bread Baker's Apprentice" and the simple recipe in "Every Day" is about 67%. I consider him an expert, but some of his stuff is fussier than I want to deal with at the moment.