No-Knead Bread Lab136 recipes
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Pain sans pétrissage aux graines : la meilleure recette

Original in French

Anonyme · marmiton.org · 2006 · 8 personnes

Against 136 no-knead bread recipes

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

How French no-knead bread recipes differ from English ones →

Get the method at marmiton.org →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.

  • Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
  • Yeast in the middle half of recipes: 0.7% of the flour weight against the typical recipe's 0.4%.
Water: 81%, 59th percentileSalt: 1.6%, 22nd percentileYeast: 0.7%, 63rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 750 g de farine de type T55750 g
  • 1 sachet de levure de boulanger6 g
  • 50 cl d'eau tiède≈ 501 g
  • 10 cl de lait tiède≈ 103 g
  • 2 cuillères à café de sel≈ 12 g
  • 1 cuillère à soupe de miel≈ 21 g
  • 50 g de graines de tournesol (ou autres)50 g

flour 750 gbatter 1442 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.

  • Water81% · 59th percentile
  • Salt1.6% · 22nd percentile
  • Yeast0.7% · 63rd percentile
  • Fat0% · 40th percentile

Oven

Temperature
not stated
median 450°F
Time
40 minutes
median 30 minutes

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