No-Knead Bread Lab136 recipes
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No-Knead Rosemary Bread

savorthebest.com · 2020 · 1 loaf

Against 136 no-knead bread recipes

Less water than 94% of recipes and more yeast than 95%.

See how all 136 no-knead bread recipes compare →

Get the method at savorthebest.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 94% of recipes: 63% of the flour weight against the typical recipe's 79%.
  • More yeast than 95% of recipes: 2% of the flour weight against the typical recipe's 0.4%, about 5 times as much.
Water: 63%, 5th percentileSalt: 1.7%, 28th percentileYeast: 2%, 97th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 4½ cups all-purpose flour (or bread flour, 540 grams )540 g
  • 1½ packet instant dry yeast (11 grams or 3 teaspoons )11 g
  • 2 teaspoons salt (9 grams)9 g
  • 4 tablespoons fresh rosemary (divided)≈ 59 g
  • 2¼ cups water (lukewarm; up to 120°F, (338 grams))338 g

flour 540 gbatter 957 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.

  • Water63% · 5th percentile
  • Salt1.7% · 28th percentile
  • Yeast2% · 97th percentile
  • Fat0% · 40th percentile

Oven

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

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