No-Knead Bread Lab136 recipes
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Pain cocotte super facile

Original in French

Juliette Hess · ptitchef.com · 2024 · 6

Against 136 no-knead bread recipes

Less water than 93% of recipes and less salt than 91%.

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.

  • Less water than 93% of recipes: 64% of the flour weight against the typical recipe's 79%.
  • Less salt than 91% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
Water: 64%, 6th percentileSalt: 1.2%, 5th percentileYeast: 0.7%, 63rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 10 gr de levure de boulanger sèche (ou 20 gr de levure fraiche)10 g
  • 32 cl d'eau (tiède)≈ 321 g
  • 500 gr de farine T45500 g
  • 1 c. à café de sel≈ 6 g

flour 500 gbatter 837 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.

  • Water64% · 6th percentile
  • Salt1.2% · 5th percentile
  • Yeast0.7% · 63rd percentile
  • Fat0% · 40th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
60 minutes
median 30 minutes

Keep exploring

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

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