No-Knead Artisan Bread
Betty Crocker Kitchens · bettycrocker.com · 2010 · 24
Against 136 no-knead bread recipes
More yeast than 86% of recipes and more fat than 85%.
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- More yeast than 86% of recipes: 1.7% of the flour weight against the typical recipe's 0.4%, about 4.5 times as much.
- More fat than 85% of recipes: 3.3% of the flour weight against the typical recipe's 0%.
- 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%.
Ingredients (7)
- 3 to 3 1/2 cups Gold Medal™ All-Purpose Flour≈ 406 g
- 1 tablespoon sugar≈ 13 g
- 1 1/2 teaspoons salt≈ 9 g
- 1 package regular active dry yeast (2 1/4 teaspoons)≈ 7 g
- 1 1/4 cups very warm water (120°F to 130°F)≈ 296 g
- 1 tablespoon olive oil≈ 14 g
- Cornmealn/a
flour 406 gbatter 745 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 · median 79%
- Salt2.2% · 80th percentile · median 2%
- Yeast1.7% · 89th percentile · median 0.4%
- Fat3.3% · 86th percentile · median 0%
Oven
- Temperature
- 375°F / 190°C
- median 450°F
- Time
- 15 to 20 minutes
- median 30 minutes
Keep exploring
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