No-Knead Bread Lab136 recipes
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No-Knead Peasant Bread

12tomatoes.com · Yields 2 loaves

Against 136 no-knead bread recipes

More water than 91% of recipes and more fat than 90%.

See how all 136 no-knead bread recipes compare →

Get the method at 12tomatoes.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 136 no-knead bread recipes, per 100 g of flour.

  • More water than 91% of recipes: 95% of the flour weight against the typical recipe's 79%.
  • More fat than 90% of recipes: 5.7% of the flour weight against the typical recipe's 0%.
  • Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
  • More yeast than 77% of recipes: 1.4% of the flour weight against the typical recipe's 0.4%, about 3.5 times as much.
Water: 95%, 96th percentileSalt: 1.6%, 22nd percentileYeast: 1.4%, 79th percentileFat: 5.7%, 91st percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 4 cups all-purpose flour≈ 500 g
  • 2 teaspoons Kosher salt≈ 8 g
  • 2 cups lukewarm water≈ 474 g
  • 2 teaspoons granulated sugar≈ 8 g
  • 2 1/4 teaspoons instant yeast≈ 7 g
  • 2 tablespoons butter, room temperature≈ 28 g

flour 500 gbatter 1026 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.

  • Water95% · 96th percentile
  • Salt1.6% · 22nd percentile
  • Yeast1.4% · 79th percentile
  • Fat5.7% · 91st percentile

Oven

Temperature
425°F / 220°C
median 450°F
Time
15 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: water, salt, yeast, fat.

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