Artisan No-Knead Bread
Eric Rusch · breadtopia.com · 1 Loaf
Against 136 no-knead bread recipes
More water than 88% of recipes and more salt than 82%.
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- More water than 88% of recipes: 93% 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%.
- Yeast in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.4%.
Ingredients (4)
- 3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour≈ 381 g
- 1/4 tsp. instant yeast≈ 0.8 g
- 1 1/2 tsp. salt≈ 9 g
- 1 1/2 cups purified or spring water≈ 356 g
flour 381 gbatter 746 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.
- Water93% · 89th percentile · median 79%
- Salt2.4% · 88th percentile · median 2%
- Yeast0.2% · 19th 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
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Nearest by baker's percentages: water, salt, yeast, fat.
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