dishL1 · basic
Baguette
baguette · bread · French
About
Lean bread dough shaped into sticks, proofed, and baked with steam. The dish form of the foundation lean dough.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Direct lean bread dough500 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
History left blank until a sourced sketch is reviewed.
Sources
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Uses
- Direct lean bread dough 500 g
- Bloomed yeast 25 g
- Toasted poppy seed 25 g
Preparations used
Used in
- Nothing references this node yet.
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 298.2 g Bread flourpath baguette → lean-bread-basic → bread-flour
- 193.8 g Waterpath baguette → lean-bread-basic → water
- 25.0 g Poppy seedpath baguette → toasted-poppy-seed → poppy-seed
- 20.8 g Waterpath baguette → bloomed-yeast → water
- 6.0 g Saltpath baguette → lean-bread-basic → salt
- 2.4 g Active dry yeastpath baguette → bloomed-yeast → active-dry-yeast
- 2.1 g Instant yeastpath baguette → lean-bread-basic → instant-yeast
- 1.7 g Sugarpath baguette → bloomed-yeast → sugar