No-Knead Bread Lab136 recipes
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Pain cocotte au Companion

Original in French

Cuisine AZ · cuisineaz.com · 2021 · 4

Against 136 no-knead bread recipes

Less water than 95% of recipes and more yeast than 86%.

How French no-knead bread recipes differ from English ones →

Get the method at cuisineaz.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 86% of recipes: 1.7% of the flour weight against the typical recipe's 0.4%, about 4.5 times as much.
Water: 60%, 3rd percentileSalt: 2%, 54th percentileYeast: 1.7%, 89th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 500 g Farine500 g
  • 300 ml Eau≈ 301 g
  • 25 g Levure fraîche25 g
  • 10 g Sel10 g

flour 500 gbatter 836 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
  • Salt2% · 54th percentile
  • Yeast1.7% · 89th percentile
  • Fat0% · 40th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
45 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: water, salt, yeast, fat.

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