No-Knead Bread Lab136 recipes
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Pain ciabatta sans pétrissage, magique!

Original in French

NadaY · ptitchef.com · 2010 · 4

Against 136 no-knead bread recipes

More water than 91% of recipes.

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

Get the method at ptitchef.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.

  • More water than 91% of recipes: 94% of the flour weight against the typical recipe's 79%.
  • Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Water: 94%, 92nd percentileSalt: 1.8%, 35th percentileYeast: 0.7%, 63rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 3 tasses de farine≈ 375 g
  • 1 tasse de farine complète≈ 128 g
  • ½ de levure sèche≈ 3.5 g
  • 1 ½ cuillère à café de sel≈ 9 g
  • 2 tasses d'eau tiède≈ 474 g

flour 503 gbatter 990 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.

  • Water94% · 92nd percentile
  • Salt1.8% · 35th percentile
  • Yeast0.7% · 63rd percentile
  • Fat0% · 40th percentile

Oven

Temperature
425°F / 220°C
median 450°F
Time
30 to 35 minutes
median 30 minutes

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