Pain cocotte complet aux raisins secs
Original in French
Cuisine2Soeurs · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 136 no-knead bread recipes
More fat than 86% of recipes and less salt than 82%.
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.
- More fat than 86% of recipes: 3.4% of the flour weight against the typical recipe's 0%.
- Less salt than 82% of recipes: 1.5% of the flour weight against the typical recipe's 2%.
- More yeast than 80% of recipes: 1.5% of the flour weight against the typical recipe's 0.4%, about 4 times as much.
Ingredients (8)
- 150 g de farine semi-complète T80150 g
- 150 g de farine complète T110 g de farine de blé type 55150 g
- 100 g de farine d'épeautre ou autre farine de votre choix100 g
- 6 g de levure sèche (j'utilise de l'instantanée)6 g
- 300 ml d'eau tiède (un peu plus si vous utilisez de la farine complète)≈ 301 g
- 1 cuillère à café de sel≈ 6 g
- 1 cuillère à soupe d'huile d'olive≈ 14 g
- En option : des graines et des raisins secsn/a
flour 400 gbatter 726 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.
- Water75% · 33rd percentile · median 79%
- Salt1.5% · 16th percentile · median 2%
- Yeast1.5% · 81st percentile · median 0.4%
- Fat3.4% · 87th 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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