No-Knead Bread Lab136 recipes
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The Almost-No-Knead Baguette

King Arthur Baking · kingarthurbaking.com · 16 per baguette

Against 136 no-knead bread recipes

Less water 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.

  • Less water than 81% of recipes: 71% of the flour weight against the typical recipe's 79%.
  • Yeast in the middle half of recipes: 1% of the flour weight against the typical recipe's 0.4%.
Water: 71%, 18th percentileSalt: 1.9%, 42nd percentileYeast: 1%, 71st percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 3 cups (680g) lukewarm water680 g
  • 8 cups (960g) King Arthur Unbleached All-Purpose Flour960 g
  • 1 tablespoon (18g) table salt18 g
  • 1 tablespoon instant yeast≈ 9 g

flour 960 gbatter 1667 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.

  • Water71% · 18th percentile
  • Salt1.9% · 42nd percentile
  • Yeast1% · 71st percentile
  • Fat0% · 40th percentile

Oven

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

Keep exploring

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

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