No-Knead Bread Lab136 recipes
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Pain cocotte

Original in French

cerise compagnie · cuisine.journaldesfemmes.fr · 2024 · 8 personnes

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 →

Get the method at cuisine.journaldesfemmes.fr →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 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.
Water: 60%, 1st percentileSalt: 2%, 54th percentileYeast: 2%, 97th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 500 g farine t55500 g
  • 10 g levure déshydratée10 g
  • 300 g eau300 g
  • 10 g sel10 g
  • un peu graine (facultatif)n/a

flour 500 gbatter 820 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.

  • Water60% · 1st percentile
  • Salt2% · 54th percentile
  • Yeast2% · 97th percentile
  • Fat0% · 40th percentile

Oven

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

Keep exploring

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

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