No-Knead Bread Lab136 recipes
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Jim Lahey's Easy No-Knead Artisan Bread

Emilie Raffa · theclevercarrot.com · 2013 · 1 loaf

Against 136 no-knead bread recipes

Close to the middle of 136 no-knead bread recipes on every ingredient.

See how all 136 no-knead bread recipes compare →

Get the method at theclevercarrot.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: 0.2% of the flour weight against the typical recipe's 0.4%.
  • Water in the middle half of recipes: 82% of the flour weight against the typical recipe's 79%.
Water: 82%, 63rd percentileSalt: 1.9%, 42nd percentileYeast: 0.2%, 19th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 390g (3 cups) bread flour (not all-purpose) + more for dusting390 g
  • ¼ teaspoon instant yeast≈ 0.8 g
  • 1¼ teaspoons fine sea salt≈ 8 g
  • 320g (about 1 1/3 cups) water320 g

flour 390 gbatter 718 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.

  • Water82% · 63rd percentile
  • Salt1.9% · 42nd percentile
  • Yeast0.2% · 19th percentile
  • Fat0% · 40th percentile

Oven

Temperature
500°F / 260°C
median 450°F
Time
20 minutes
median 30 minutes

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