No-Knead Bread Lab136 recipes
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Pain nordique aux graines sans pétrissage

Original in French

JF. Madère · chefsimon.com · 2026 · 8 personnes

Against 136 no-knead bread recipes

More water than 87% 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.

  • More water than 87% of recipes: 93% 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: 93%, 88th percentileSalt: 2%, 54th percentileYeast: 0.3%, 32nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 360 g de farine de blé T65360 g
  • 130 g de farine de blé complet130 g
  • 100 g de farine de seigle100 g
  • 50 g de flocons d’avoine50 g
  • 30 g de graines de tournesol30 g
  • 30 g de graines de courge30 g
  • 30 g de graines de lin brun30 g
  • 15 à 20 g de graines supplémentaires pour le dessus, facultatif20 g
  • 550 g d’eau à température ambiante550 g
  • 2 g de levure boulangère sèche2 g
  • 12 g de sel12 g
  • 5 g de sucre5 g

flour 590 gbatter 1319 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.

  • Water93% · 88th percentile
  • Salt2% · 54th percentile
  • Yeast0.3% · 32nd percentile
  • Fat0% · 40th percentile

Oven

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

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