No-Knead Bread Lab136 recipes
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Jim Lahey's No-Knead Bread

Alexandra Stafford · alexandracooks.com · 2006 · 1 loaf

Against 136 no-knead bread recipes

More salt than 97% of recipes.

See how all 136 no-knead bread recipes compare →

Get the method at alexandracooks.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 salt than 97% of recipes: 2.9% of the flour weight against the typical recipe's 2%.
  • Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.4%.
Water: 80%, 53rd percentileSalt: 2.9%, 97th percentileYeast: 0.3%, 32nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 385 grams (about 3 cups) bread flour, plus more for dusting385 g
  • 1 gram (¼ teaspoon) instant yeast1 g
  • 11 grams (about 2 teaspoons) kosher salt11 g
  • 308 grams (about 1 5/8 cups) water308 g

flour 385 gbatter 705 g

Baker's percentages

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

  • Water80% · 53rd percentile
  • Salt2.9% · 97th percentile
  • Yeast0.3% · 32nd percentile
  • Fat0% · 40th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
30 minutes
median 30 minutes

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