Pain Cocotte au thermomix
Original in French
bybasma · cookomix.com · 2016 · 1
Against 136 no-knead bread recipes
Less water than 98% of recipes and more yeast than 95%.
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 98% of recipes: 60% of the flour weight against the typical recipe's 79%.
- More yeast than 95% of recipes: 2% of the flour weight against the typical recipe's 0.4%, about 5 times as much.
- Less salt than 91% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
Ingredients (4)
- Eau - 300 grammes300 g
- Levure de boulanger déshydratée - 10 grammes10 g
- Farine - 500 grammes500 g
- Sel - 1 cuillère à café≈ 6 g
flour 500 gbatter 816 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% · 1st percentile · median 79%
- Salt1.2% · 5th percentile · median 2%
- Yeast2% · 97th percentile · median 0.4%
- Fat0% · 40th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 50 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, fat.
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