No-Knead Bread Lab136 recipes
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Mi dicevano fosse difficile, ma io ho fatto il pane a casa senza impasto: sporchi solo una ciotola e poi dritto in forno | Buttalapasta

Original in Italian

Cesare Orecchio · buttalapasta.it · 2024

Against 136 no-knead bread recipes

Less salt than 85% of recipes.

See how all 136 no-knead bread recipes compare →

Get the method at buttalapasta.it →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.

  • Less salt than 85% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
  • Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.4%.
Water: 80%, 57th percentileSalt: 1.4%, 13th percentileYeast: 0.3%, 32nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 500 gr di farina manitoba;500 g
  • 400 ml di acqua a temperatura ambiente;≈ 401 g
  • 4 gr di lievito di birra fresco;4 g
  • 1 cucchiaino raso di zucchero;≈ 4.2 g
  • 7 gr di sale;7 g

flour 500 gbatter 916 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.

  • Water80% · 57th percentile
  • Salt1.4% · 13th percentile
  • Yeast0.3% · 32nd percentile
  • Fat0% · 40th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
30 minutes
median 30 minutes

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