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No knead Bread - Slow Baking - Brot ohne zu Kneten

Original in German

Team Marcel Paa · marcelpaa.com · 2018 · 1 Brot

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 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.

  • 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: 75% of the flour weight against the typical recipe's 79%.
Water: 75%, 32nd percentileSalt: 2%, 54th percentileYeast: 0.2%, 19th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 300 g Wasser (30 Grad warm)300 g
  • 400 g Weissmehl ((Weizenmehl Type 550))400 g
  • 2 g Frischhefe2 g
  • 8 g Salz8 g

flour 400 gbatter 710 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.

  • Water75% · 32nd percentile
  • Salt2% · 54th percentile
  • Yeast0.2% · 19th percentile
  • Fat0% · 40th percentile

Oven

Temperature
400°F / 205°C
median 450°F
Time
20 minutes
median 30 minutes

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