dishL3 · advanced
Advanced Baguette
baguette-advanced · bread · French
About
Baguette finished with higher-skill components and tighter timing than the classic plate.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Levain high-hydration loaf500 g · component · structure
Bloomed yeast 25 g · preparation · structure
Active dry yeast2 g · ingredient · leavening
Water21 g · ingredient · liquid
Sugar2 g · ingredient · sweetener
Toasted poppy seed 25 g · preparation · structure
Poppy seed25 g · ingredient · seasoning
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Levain high-hydration loaf 500 g
- Bloomed yeast 25 g
- Toasted poppy seed 25 g
Preparations used
Used in
- Nothing references this node yet.
Similar in this layer
- Baguette 0.94
- Classic Baguette 0.94
- Expert steam-baked baguette 0.94
- Sourdough levain loaf 0.72
- Advanced Soft pretzels 0.57
- Soft pretzels 0.57
- Classic Soft pretzels 0.57
- Marmalade toast 0.53
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 240.1 g Bread flourpath baguette-advanced → lean-bread-levain → bread-flour
- 169.5 g Waterpath baguette-advanced → lean-bread-levain → water
- 42.4 g Bread flourpath baguette-advanced → lean-bread-levain → sourdough-starter → bread-flour
- 42.4 g Waterpath baguette-advanced → lean-bread-levain → sourdough-starter → water
- 25.0 g Poppy seedpath baguette-advanced → toasted-poppy-seed → poppy-seed
- 20.8 g Waterpath baguette-advanced → bloomed-yeast → water
- 5.6 g Saltpath baguette-advanced → lean-bread-levain → salt
- 2.4 g Active dry yeastpath baguette-advanced → bloomed-yeast → active-dry-yeast
- 1.7 g Sugarpath baguette-advanced → bloomed-yeast → sugar