Grammy's Kitchen · No-Knead Bread · Better No-Knead Bread
One of 174 no-knead bread recipes we measured
from www.seriouseats.com
It ranks #1 of 174 for workability among the no-knead bread recipes we compared. 25 cooks on www.seriouseats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 107% | 83% |
| fat | 0% | 4% |
| salt | 2% | 2% |
| yeast | 0% | 1% |
| total sugar | 0% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 300 grams (10.5 ounces, about 2 cups) bread flour or all-purpose flour |
| 4 g | 4.5 grams (about 3/4 teaspoon) salt |
| 3 g | 3 grams (about .5 teaspoons) yeast |
| 210 g | 210 grams (7.5 ounces, about 1 cup minus 1.5 tablespoons) water |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have some issues with the explanation of the physics in this post. From a first principles heat transfer perspective, the rate of radiative heat transfer in an enclosure doesn't depend on the size of the cavity, but on the temperature, emissivity, and view f” — a cook
“I've never found a way to get my bread loaves to hold their shape. They simply won't. Ever. No matter what I do. Over the years I've tinkered with what recipe I use (have used this one), the type of flour (I often use 1/3 whole wheat, but my 100% white bread f” — a cook