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Bestes 12 Stunden Brot ohne kneten - no knead bread

Original in German

karolinas · marcelpaa.com · 2021 · 1 Brot

Against 136 no-knead bread recipes

Less yeast than 88% of recipes.

See how all 136 no-knead bread recipes compare →

Get the method at marcelpaa.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 yeast than 88% of recipes: 0.1% of the flour weight against the typical recipe's 0.4%, under a third as much.
  • Water in the middle half of recipes: 76% of the flour weight against the typical recipe's 79%.
Water: 76%, 36th percentileSalt: 2%, 54th percentileYeast: 0.1%, 9th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 380 g Ruchmehl ((Weizenmehl Type 1050))380 g
  • 70 g Vollkornmehl ((Weizen Vollkornmehl))70 g
  • 50 g Roggenmehl, hell ((alternativ: Roggenmehl dunkel))50 g
  • 380 g Wasser (30 Grad warm)380 g
  • 10 g Salz10 g
  • 1 g Frischhefe1 g

flour 500 gbatter 891 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.

  • Water76% · 36th percentile
  • Salt2% · 54th percentile
  • Yeast0.1% · 9th percentile
  • Fat0% · 40th percentile

Oven

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

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

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