Blog > No Knead Artisan Bread – 4 Ways Find A Store No Knead Artisan Bread – 4 Ways This 4-ingredient no-knead dough recipe is so simple and versatile. Learn how to make 4 artisan breads with a step-by-step video tutorial: boule, baguette, pain d’epi and fougasse. Whether you’re a beginner or experienced baker, this recipe is perfect for every day and special occasions. Artisan No Knead Bread – 4 Ways Video Tutorial This easy no-knead dough recipe and method is by Breadin5.com. Simply add all ingredients to a 6-quart bucket and stir to combine. Cover; let dough rise on the counter for 2 hours. Then refrigerate for 4 hours (or up to 14 days) before shaping. No Knead Artisan Master Dough This 4-ingredient no-knead dough recipe is so simple and versatile. Learn how to make 4 artisan breads with a step-by-step video tutorial: boule, baguette, pain d’epi and fougasse. Whether you’re a beginner or experienced baker, this recipe is perfect for every day or special occasions. Yield 4 pounds (1814g) of dough Print Recipe Pin Recipe 2 Reviews Ingredients3 cups (710ml) lukewarm water1 tablespoon Platinum Yeast1 tablespoon kosher salt (can decrease to as little as 1 teaspoon, to taste)6 1/2 cups (910g) all-purpose flourCornmeal or parchment for the pizza peel or baking sheet InstructionsIn a 6-quart container or large bowl, mix yeast, water and salt. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform.Cover (not airtight) and allow to rise at room temperature for about 2 hours.The dough can be shaped and baked after the 2-hour rise or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after 4 hours refrigeration. NotesSee links below for bread recipes to make with this dough. Dough recipe and method is by Breadin5.com and Zoë François. Make one of the 4 shapes below, or get creative with your own bread shapes! No Knead Artisan Bread 4 Ways! Click here for Boule recipe Click here for Baguette recipe Click here for Pain d’Epi recipe Click here for Fougasse recipe Author: Zoë François Zoë François is the co-author of the bestselling cookbook series Artisan Bread in Five Minutes a Day. Her latest book in the series, Holiday and Celebration Breads, came out in 2018. She is now working on a Book about cakes due out in Spring 2021. Zoë’s recipes have also been featured in the New York Times, Food 52, The Today Show, Cooking Channel, Fine Cooking, Disney, Bake from Scratch, Easy Eats, Washington Post, Better Homes and Gardens, and many other media outlets. Zoë shares the tricks of the trade she learned while a student at the CIA’s pastry program and her decades in professional kitchens, through her websites, ZoeBakes and Breadin5, her books and her award winning Instagram video tutorials (@zoebakes). Zoë also offers long form baking classes through BluePrint.com and Yummly.com.