No-Knead Bread Lab136 recipes
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Pain cocotte rustique

Original in French

Eldorami · chefsimon.com · 2020 · 6 personnes

Against 136 no-knead bread recipes

Less water than 95% of recipes and more yeast than 98%.

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 95% of recipes: 60% of the flour weight against the typical recipe's 79%.
  • More yeast than 98% of recipes: 2.2% of the flour weight against the typical recipe's 0.4%, about 5.5 times as much.
  • Less salt than 91% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
Water: 60%, 3rd percentileSalt: 1.2%, 5th percentileYeast: 2.2%, 99th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 500 grammes Farine500 g
  • 300 millilitres Eau≈ 301 g
  • 11 grammes Levure déshydratée11 g
  • 1 cuillère à café Sel≈ 6 g

flour 500 gbatter 818 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
  • Salt1.2% · 5th percentile
  • Yeast2.2% · 99th percentile
  • Fat0% · 40th percentile

Oven

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

Keep exploring

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