No-Knead Bread Lab136 recipes
← All no-knead bread recipes

Feigenbrot ohne Kneten

Original in German

Betty Bossi · bettybossi.ch · 2023 · 6 Personen

Against 136 no-knead bread recipes

More water than 86% of recipes and more salt than 82%.

See how all 136 no-knead bread recipes compare →

Get the method at bettybossi.ch →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 86% of recipes: 90% of the flour weight against the typical recipe's 79%.
  • More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Water: 90%, 86th percentileSalt: 2.4%, 88th percentileYeast: 0.3%, 32nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 200 g Dörrfeigen200 g
  • 1 Beutel Schwarzteen/a
  • 1 Zimtstangen/a
  • 4.5 dl Wasser (450 g), siedend≈ 451 g
  • 500 g Ruchmehl500 g
  • 2 TL Salz≈ 12 g
  • 1 TL Zucker≈ 4.2 g
  • 5 g Hefe (1/8 Würfel)5 g

flour 500 gbatter 1172 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.

  • Water90% · 86th percentile
  • Salt2.4% · 88th percentile
  • Yeast0.3% · 32nd percentile
  • Fat0% · 40th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
30 minutes
median 30 minutes

Keep exploring

Recipes most like this one

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

Do something with it

Or browse all 136 no-knead bread recipes.