No-Knead Bread Lab136 recipes
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No-Knead Whole-Wheat Bread

leitesculinaria.com · 2019 · 16 servings

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.

  • Water in the middle half of recipes: 83% of the flour weight against the typical recipe's 79%.
  • No fat, like 80% of recipes.
Water: 83%, 67th percentileSalt: 2%, 54th percentileYeast: 0.4%, 45th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 1/4 cups bread flour (plus more for the work surface)≈ 286 g
  • 3/4 cup whole-wheat flour≈ 94 g
  • 1 1/4 teaspoons table salt≈ 8 g
  • 1/2 teaspoon instant or other active dry yeast≈ 1.6 g
  • 1 1/3 cups cool (55 to 65°F | 13° to 18°C) water≈ 316 g

flour 380 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% · 67th percentile
  • Salt2% · 54th percentile
  • Yeast0.4% · 45th percentile
  • Fat0% · 40th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
30 minutes
median 30 minutes

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