No-Knead Bread Lab136 recipes
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Pan de patata sin amasado

Original in Spanish

Anna Recetas Fáciles · annarecetasfaciles.com · 2024 · 4 personas

Against 136 no-knead bread recipes

More yeast than 91% of recipes and more salt than 77%.

See how all 136 no-knead bread recipes compare →

Get the method at annarecetasfaciles.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 yeast than 91% of recipes: 1.8% of the flour weight against the typical recipe's 0.4%, about 4.5 times as much.
  • More salt than 77% of recipes: 2.2% of the flour weight against the typical recipe's 2%.
  • Water in the middle half of recipes: 73% of the flour weight against the typical recipe's 79%.
Water: 73%, 26th percentileSalt: 2.2%, 80th percentileYeast: 1.8%, 92nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 550 g de harina de fuerza550 g
  • 400 ml de agua tibia≈ 401 g
  • 300 g de patatas cocidas300 g
  • 10 g de levadura seca de panadero10 g
  • 2 cucharaditas de sal≈ 12 g

flour 550 gbatter 1273 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.

  • Water73% · 26th percentile
  • Salt2.2% · 80th percentile
  • Yeast1.8% · 92nd percentile
  • Fat0% · 40th percentile

Oven

Temperature
not stated
median 450°F
Time
not stated
median 30 minutes

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