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No-Knead Sourdough Bread

Charlotte Rutledge · kingarthurbaking.com · 16 servings

Against 136 no-knead bread recipes

More salt than 97% of recipes and no yeast, unlike 93%.

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 salt than 97% of recipes: 3% of the flour weight against the typical recipe's 2%.
  • No yeast at all, where 93% of recipes use some (most of those 0.3 to 1.3% of the flour weight).
  • Less water than 90% of recipes: 66% of the flour weight against the typical recipe's 79%.
Water: 66%, 9th percentileSalt: 3%, 99th percentileYeast: 0%, 3rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 1 cup (227g) ripe (fed) sourdough starter227 g
  • 1 3/4 cups (397g) water, lukewarm397 g
  • 5 cups (600g) King Arthur Unbleached Bread Flour600 g
  • 1 tablespoon (18g) table salt18 g
  • 2 teaspoons diastatic malt powder, optional for a more golden color and stronger rise≈ 10 g

flour 600 gbatter 1252 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.

  • Water66% · 9th percentile
  • Salt3% · 99th percentile
  • Yeast0% · 3rd percentile
  • Fat0% · 40th percentile

Oven

Temperature
500°F / 260°C
median 450°F
Time
45 minutes
median 30 minutes

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

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