Kenji’s [no knead bread article](https://www.seriouseats.com/better-no-knead-bread-recipe) and [POV video](https://www.youtube.com/watch?v=uWbl3Sr2y1Y) have VERY different proportions of ingredients, despite indicating in the article that the ratio should be kept the same when scaling. Does anyone know why, and which one is “better”?
The video version is actually much closer to Jim Lahey’s original version. Wasn’t that supposed to be “improved” upon?
Article:
* 300g flour
* 210g water (70%)
* 4.5gsalt (1.5%)
* 3g yeast (1%)
Video: ( 75% water, 2% salt, 1/4 – 1/2% yeast)
* 400g flour
* 300g water (75%)
* 10g salt
* 2g yeast (1/2%)
by Sir_Jacobson
3 Comments
I’m pretty sure that the most updated Kenji no knead recipe is the NYT version.
https://cooking.nytimes.com/recipes/1022147-updated-no-knead-bread
Edit: well, idk now. The SE page says it’s been updated more recently. The NYT version has 2g yeast though like the video version though.
He says, in the video a little after the 12 minute mark, that he messed up the ratios for water and salt but that it doesn’t matter because the recipe is so foolproof/forgiving.. try both and see which you like better!
This is the one I had saved:
In a follow-up article, Bittman’s article added the recommended weights for the ingredients.
430 grams flour
345 grams water
1 gram yeast
8 grams salt
Bittman also noted he settled on just under a tablespoon of salt — call it 16 or 17 grams.
I normally use more yeast: 2 teaspoons