No-Knead Bread Lab136 recipes
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Pain sans pétrissage à la farine de kamut sans map

Original in French

Greene Ouitche · ptitchef.com · 2009 · 6

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: 95% of the flour weight against the typical recipe's 79%.
  • Yeast in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.4%.
Water: 95%, 96th percentileSalt: 2%, 54th percentileYeast: 0.2%, 19th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 3 tasses de Farine de Kamut bio≈ 375 g
  • ¼ cuillère à thé de Levure Instantanée (de la Fleischmann)≈ 0.8 g
  • 1¼ cuillères à thé de Sel de Mer≈ 8 g
  • 1 1/2 tasse d'Eau de Source≈ 356 g
  • Son de Blén/a

flour 375 gbatter 739 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.

  • Water95% · 96th percentile
  • Salt2% · 54th percentile
  • Yeast0.2% · 19th percentile
  • Fat0% · 40th percentile

Oven

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

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