No Knead 50% Spelt Sourdough
Melissa Johnson · breadtopia.com · 12
Against 136 no-knead bread recipes
No yeast, unlike 93% of recipes.
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- No yeast at all, where 93% of recipes use some (most of those 0.3 to 1.3% of the flour weight).
- Water in the middle half of recipes: 77% of the flour weight against the typical recipe's 79%.
Ingredients (5)
- 220g whole grain spelt flour (1 2/3 cups)220 g
- 220g bread flour (1 2/3 cups)220 g
- 320-340g water340 g
- 75g sourdough starter (1/4 cup)75 g
- 9g salt (1 1/2 tsp)9 g
flour 440 gbatter 864 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.
- Water77% · 39th percentile · median 79%
- Salt2% · 54th percentile · median 2%
- Yeast0% · 3rd percentile · median 0.4%
- Fat0% · 40th percentile · median 0%
Oven
- Temperature
- 500°F / 260°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.
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