No-Knead Bread Lab136 recipes
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pain sans pétrissage

Original in French

Samar · mesinspirationsculinaires.com · 2018 · 2

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 mesinspirationsculinaires.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.

  • 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: 1.1% of the flour weight against the typical recipe's 0.4%.
Water: 80%, 57th percentileSalt: 1.6%, 22nd percentileYeast: 1.1%, 73rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 375 g farine (farine T45 , j'ai utilise de la farine a pain et tout s'est bien passé)375 g
  • 300 ml eau tiède≈ 301 g
  • 1 c-a-café sel≈ 6 g
  • 12 g levure fraîche (j'ai utilisé 1,5 c-a-c de levure sèche + 1/2 c-a-c de sucre)12 g

flour 375 gbatter 694 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.

  • Water80% · 57th percentile
  • Salt1.6% · 22nd percentile
  • Yeast1.1% · 73rd percentile
  • Fat0% · 40th percentile

Oven

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

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

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