No-Knead Bread Lab136 recipes
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Pain sans pétrissage

Original in French

Virginie Fouquet · chefnini.com · Pour 2 pains (4 petites baguettes) :

Against 136 no-knead bread recipes

More yeast than 80% of recipes.

How French no-knead bread recipes differ from English ones →

Get the method at chefnini.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.

  • More yeast than 80% of recipes: 1.5% of the flour weight against the typical recipe's 0.4%, about 4 times as much.
  • Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Water: 80%, 57th percentileSalt: 1.6%, 22nd percentileYeast: 1.5%, 81st percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 375 g de farine T65375 g
  • 30 cl d’eau tiède≈ 301 g
  • 1 sachet de levure de boulanger déshydratée6 g
  • 1/3 cs de sel fin≈ 6 g

flour 375 gbatter 687 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
  • Salt1.6% · 22nd percentile
  • Yeast1.5% · 81st percentile
  • Fat0% · 40th percentile

Oven

Temperature
425°F / 220°C
median 450°F
Time
25 minutes
median 30 minutes

Keep exploring

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

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