Le pain sans pétrissage de jim lahey alias "no knead bread"
Original in French
Tomaten Quiche · ptitchef.com · 2008 · 2
Against 136 no-knead bread recipes
Less salt than 97% of recipes and less yeast than 88%.
How French no-knead bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- Less salt than 97% of recipes: 1.1% of the flour weight against the typical recipe's 2%, about half as much.
- Less yeast than 88% of recipes: 0.1% of the flour weight against the typical recipe's 0.4%, under a third as much.
- Less water than 79% of recipes: 72% of the flour weight against the typical recipe's 79%.
Ingredients (4)
- 525 g de farine (3 tasses)525 g
- 375 ml d'eau (1 tasse 1/2)≈ 376 g
- 1 cuillère à café de sel≈ 6 g
- 1/4 cuillère à café de levure fraîche≈ 0.8 g
flour 525 gbatter 907 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.
- Water72% · 20th percentile · median 79%
- Salt1.1% · 1st percentile · median 2%
- Yeast0.1% · 9th percentile · median 0.4%
- Fat0% · 40th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 120 minutes
- median 30 minutes
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