No-Knead Bread Lab136 recipes
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No-Knead Everything Bread

King Arthur Test Kitchen · kingarthurbaking.com · 16

Against 136 no-knead bread recipes

More fat than 87% 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 fat than 87% of recipes: 3.8% of the flour weight against the typical recipe's 0%.
  • Yeast in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.4%.
Water: 77%, 39th percentileSalt: 1.8%, 35th percentileYeast: 0.2%, 19th percentileFat: 3.8%, 88th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 1/4 cups (510g) water, cool510 g
  • 5 1/2 cups (660g) King Arthur Unbleached Bread Flour or King Arthur High-Gluten Flour*660 g
  • 1/2 teaspoon instant yeast≈ 1.6 g
  • 2 teaspoons (12g) table salt12 g
  • 2 tablespoons (25g) olive oil25 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons (18g) Everything Bagel Topping18 g
  • 1 tablespoon Everything Bagel Topping≈ 15 g

flour 660 gbatter 1209 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.

  • Water77% · 39th percentile
  • Salt1.8% · 35th percentile
  • Yeast0.2% · 19th percentile
  • Fat3.8% · 88th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
5 to 10 minutes
median 30 minutes

Keep exploring

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

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