Pane senza impasto o no knead bread
Original in Italian
Enrica Panariello · chiarapassion.com
Against 136 no-knead bread recipes
Less yeast than 88% of recipes and less water than 82%.
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- Less yeast than 88% of recipes: 0.1% of the flour weight against the typical recipe's 0.4%, under a third as much.
- Less water than 82% of recipes: 70% of the flour weight against the typical recipe's 79%.
Ingredients (7)
- Pentola diametro 22 cmn/a
- 500 g di farina (io ho usato 300 g di farina 0 e 200 g di farina manitoba)500 g
- 350 g di acqua a temperatura ambiente350 g
- 10 g di sale (circa 1 cucchiaino)10 g
- 2 g di lievito di birra fresco (un decimo del cubetto di lievito) oppure 1 g di lievito di birra secco2 g
- 5 g di miele (oppure 1 cucchiaino di zucchero)5 g
- farina o semola rimacinata per spolveron/a
flour 500 gbatter 867 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 · median 79%
- Salt2% · 54th percentile · median 2%
- Yeast0.1% · 9th percentile · median 0.4%
- Fat0% · 40th percentile · median 0%
Oven
- Temperature
- 450°F / 230°C
- median 450°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, salt, yeast, fat.
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