No-Knead Bread Lab136 recipes
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Pain sans pétrissage, version thermomix !

Original in French

LSgirl67... ou la ruée vers la cuisine ! · ptitchef.com · 2007 · 4

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 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.

  • Yeast in the middle half of recipes: 1.1% of the flour weight against the typical recipe's 0.4%.
  • Water in the middle half of recipes: 74% of the flour weight against the typical recipe's 79%.
Water: 74%, 29th percentileSalt: 1.8%, 35th percentileYeast: 1.1%, 73rd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 500 g de farine T 55 (on peut substituer 60 g de farine complète à cette quantité)500 g
  • 300 g d'eau tiède300 g
  • 70 g de lait tiède70 g
  • 1,5 cuillère à café de sel≈ 9 g
  • 1,5 cuillère à café de miel≈ 11 g
  • un sachet de levure lyophilisée6 g

flour 500 gbatter 895 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.

  • Water74% · 29th percentile
  • Salt1.8% · 35th percentile
  • Yeast1.1% · 73rd percentile
  • Fat0% · 40th percentile

Oven

Temperature
not stated
median 450°F
Time
20 minutes
median 30 minutes

Keep exploring

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

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