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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.

No Knead Artisan Bread - 4 Ways

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 Bread - 4 Ways
No Knead Artisan Bread - 4 Ways

No Knead Artisan Master Dough

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 or special occasions.
Yield 4 pounds (1814g) of dough
0

Reviews

Ingredients

  • 3 cups (710ml) lukewarm water
  • 1 tablespoon Platinum Yeast
  • 1 tablespoon kosher salt (can decrease to as little as 1 teaspoon, to taste)
  • 6 1/2 cups (910g) all-purpose flour
  • Cornmeal or parchment for the pizza peel or baking sheet

Instructions

  • In 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.

Notes

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

 


Author: Zoë François

Zoe Francois

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.

Review & Comments

Romana Chapman | Reply

If the baguette comes out rock hard and chewy, is it because I baked it too long or because I used convection oven?

Red Star Yeast | Reply

Hi Romana,
A hard crust/bread is usually due to over baking. When baking in a convection oven, it is recommended to decrease the baking temperature by 25-30˚F. If you didn’t decrease the temperature, that loaf may have been over-baked. If you did adjust the temperature, our customer service would be happy to help you troubleshoot: https://redstaryeast.com/contact-us/.
I hope you will find this information helpful.
Happy baking!

Bob A | Reply

I’m wondering if I can make the bee pie with Platinum instant sourdough yeast. Have you done this?

Love doing no-knead bread in a cast iron Dutch oven.

Red Star Yeast | Reply

Hi Bob,
I have not made a bee pie, but as long as the recipe calls for one (1/4-ounce) packet (or 2 1/4 teaspoons) of dry yeast, then simply substitute with one full packet of Platinum Instant Sourdough Yeast.
Happy baking!

Daniel Bartoletta | Reply

I am going to try this dough. She doesn’t say whether or not the dough should be covered loosely or tightly in the refrigerator. Do you know?

Red Star Yeast | Reply

Hi Daniel,
You’ll love it!! The cover should not be air tight, but tight enough to keep dough from drying out. If you’re using the dough bucket, seal the cover and then open one side just a tiny bit. See the video for tips. If you’re using plastic wrap, then seal it tightly.
Let us know how your bread turns out!

Happy baking!

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