No-Knead Bread Lab136 recipes
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No-Knead Crusty White Bread

PJ Hamel · kingarthurbaking.com · 12 per loaf / 3 or 4 loaves, depending on size

Against 136 no-knead bread recipes

More yeast than 81% of recipes.

See how all 136 no-knead bread recipes compare →

Get the method at kingarthurbaking.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.

  • More yeast than 81% of recipes: 1.6% of the flour weight against the typical recipe's 0.4%, about 4 times as much.
  • Water in the middle half of recipes: 76% of the flour weight against the typical recipe's 79%.
Water: 76%, 35th percentileSalt: 2%, 54th percentileYeast: 1.6%, 84th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 7 1/2 cups (900g) King Arthur Unbleached All-Purpose Flour900 g
  • 3 cups (680g) water, lukewarm680 g
  • 1 tablespoon (18g) table salt18 g
  • 1 1/2 tablespoons (14g) instant yeast or active dry yeast14 g

flour 900 gbatter 1612 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.

  • Water76% · 35th percentile
  • Salt2% · 54th percentile
  • Yeast1.6% · 84th percentile
  • Fat0% · 40th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
25 to 35 minutes
median 30 minutes

Keep exploring

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

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