No-Knead Bread Lab136 recipes
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Jim Lahey’s No-Knead Bread

leitesculinaria.com · 2015 · 16 slices

Against 136 no-knead bread recipes

Close to the middle of 136 no-knead bread recipes on every ingredient.

See how all 136 no-knead bread recipes compare →

Get the method at leitesculinaria.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.

  • Yeast in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.4%.
  • Water in the middle half of recipes: 83% of the flour weight against the typical recipe's 79%.
Water: 83%, 65th percentileSalt: 2%, 54th percentileYeast: 0.2%, 19th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 3 cups bread flour or all-purpose flour (plus more for the work surface)≈ 381 g
  • 1/4 teaspoon instant yeast≈ 0.8 g
  • 1 1/4 teaspoons salt≈ 8 g
  • 1 1/3 cups lukewarm water≈ 316 g
  • cornmeal or wheat bran (as needed)n/a

flour 381 gbatter 705 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.

  • Water83% · 65th percentile
  • Salt2% · 54th percentile
  • Yeast0.2% · 19th percentile
  • Fat0% · 40th percentile

Oven

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

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