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No knead Sauerteig Landbrot

Original in German

Team Marcel Paa · marcelpaa.com · 2025 · 1 Brot

Against 136 no-knead bread recipes

No yeast, unlike 93% of recipes and more salt than 82%.

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.

  • No yeast at all, where 93% of recipes use some (most of those 0.3 to 1.3% of the flour weight).
  • More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Water: 80%, 53rd percentileSalt: 2.4%, 88th percentileYeast: 0%, 3rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 400 g Wasser, ca. 35 Grad400 g
  • 30-40 g Sauerteig40 g
  • 12 g Salz12 g
  • 60 g Roggenschrot, grob ((alternativ: Roggen Vollkornmehl))60 g
  • 440 g Ruchmehl ((Weizenmehl Type 1050))440 g

flour 500 gbatter 952 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.

  • Water80% · 53rd percentile
  • Salt2.4% · 88th percentile
  • Yeast0% · 3rd percentile
  • Fat0% · 40th percentile

Oven

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

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

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