No-Knead Bread Lab · Calculator
Design your own no-knead bread
The sliders start at the typical loaf: the median of 136 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.
This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.
Flour
400 g, about 3 1/4 cups, makes one typical loaf.
Start from a recipe
Grams per 100 g of flour
Your no-knead bread
| Ingredient | Grams |
|---|---|
| Flour | 400 gabout 3 1/4 cups |
| Watermilk, buttermilk, yogurt, cream and water | 315 gabout 1 1/3 cups |
| Salt | 8 g |
| Yeast | 1.5 g |
| Fatbutter, oil and shortening | none |
| Total | 725 g |
725 g in all from 400 g of flour, counting only the groups above.
Closest real recipe: No-Knead Salami Bread (foodnetwork.com).
BakeThe median of 118 recipes is 450°F (230°C), most for 20 to 39 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.
The 3 real recipes nearest your numbers
Measured on water, salt, yeast and fat at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.
- 1
No-Knead Salami Bread · foodnetwork.com
water 80% · salt 2% · yeast 0.4% · fat 0%
- 2
No knead kaas-ui brood · ohmyfoodness.nl
water 78% · salt 2% · yeast 0.5% · fat 0%
- 3
No-Knead Bread · wellplated.com
water 81% · salt 1.9% · yeast 0.5% · fat 0%
How the calculator works
Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 136 recipes for each group separately, so no single recipe is exactly the starting loaf. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.
“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.
Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, butter or oil 225 g, milk and other liquids 240 g.