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Sourdough Technique Experiment: No Knead vs. The Works

Eric Rusch · breadtopia.com

Against 136 no-knead bread recipes

No yeast, unlike 93% of recipes.

See how all 136 no-knead bread recipes compare →

Get the method at breadtopia.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.

  • 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: 74% of the flour weight against the typical recipe's 79%.
Water: 74%, 29th percentileSalt: 1.8%, 35th percentileYeast: 0%, 3rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 500g Breadtopia Select Bolted Organic Bread Flour (~3 1/2 cups)500 g
  • 370g water (~1/5 cups) / 410g water in the third non-experiment version (~1 3/4 cups)370 g
  • 75g sourdough starter, mature and floating (1/4 cup)75 g
  • 9g salt (1.5 tsp)9 g

flour 500 gbatter 954 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.

  • Water74% · 29th percentile
  • Salt1.8% · 35th percentile
  • Yeast0% · 3rd percentile
  • Fat0% · 40th percentile

Oven

Temperature
500°F / 260°C
median 450°F
Time
20 to 30 minutes
median 30 minutes

Keep exploring

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

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