No-Knead Bread Lab136 recipes
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Le pain sans pétrissage

Original in French

Dur à cuire ! · chefsimon.com · 2014

Against 136 no-knead bread recipes

Less water than 82% of recipes.

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

Get the method at chefsimon.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.

  • Less water than 82% of recipes: 70% of the flour weight against the typical recipe's 79%.
  • Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.4%.
Water: 70%, 17th percentileSalt: 2%, 54th percentileYeast: 0.3%, 32nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 1 Kg Farine (T55 ou T65)1000 g
  • 700 grammes Eau700 g
  • 10 grammes Levure de boulanger fraiche10 g
  • 20 grammes Sel20 g

flour 1000 gbatter 1730 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.

  • Water70% · 17th percentile
  • Salt2% · 54th percentile
  • Yeast0.3% · 32nd percentile
  • Fat0% · 40th percentile

Oven

Temperature
not stated
median 450°F
Time
not stated
median 30 minutes

Keep exploring

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