Pain cocotte
Original in French
Jackie · chefsimon.com · 2019
Against 136 no-knead bread recipes
Less water than 95% of recipes and less salt than 91%.
How French no-knead bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- Less water than 95% of recipes: 60% of the flour weight against the typical recipe's 79%.
- Less salt than 91% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
Ingredients (4)
- 500 g de farine T65 bio500 g
- 30 cl d'eau≈ 301 g
- 1 sachet de levure de boulanger déshydratée ou 20 g de levure fraîche6 g
- 1 c à c de sel≈ 6 g
flour 500 gbatter 812 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.
- Water60% · 3rd percentile · median 79%
- Salt1.2% · 5th percentile · median 2%
- Yeast0.4% · 45th percentile · median 0.4%
- Fat0% · 40th percentile · median 0%
Oven
- Temperature
- not stated
- median 450°F
- Time
- not stated
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, fat.
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