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How to Make 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 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



  • 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 (see note)
  • Cornmeal or parchment for the pizza peel or baking sheet


  • 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.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
See links in block below for bread recipes to make with this dough.
Dough recipe and method is by 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 and

Review & Comments

Melanie Garland | Reply

why is the dough so sticky and wet after 24 hour refrigeration I’m getting good rise lots of bubbles but no oven spring they are heavy and sad looking hockey pucks I’m baking in a Dutch oven at 425

Red Star Yeast | Reply

Hi Melanie – This is a wet dough, you’ll need to sprinkle the counter with flour for shaping. The wetter dough helps give more open grain (holes) in the crumb that is characteristic of artisan breads. Did your dough rise after shaping? We’d be happy to help troubleshoot, you can contact us here:
Jeff & Zoe (Artisan Bread in Five) can also help you with any questions you have with their method, contact them via their website:

Diane Peak | Reply

Why, when making breads, do you use all purpose flour, and not bread flour??

Red Star Yeast | Reply

Hi Diane – The Artisan Bread in Five team created this recipe using all-purpose flour. You can certainly use bread flour, but may need to adjust the amount of water. Here’s a link to some flour facts from ABi5: If you have more specific questions on this recipe, Jeff & Zoe can help you directly by commenting on their website.
Happy baking!

Carol | Reply

Need recipe for one loaf artisan bread, only person in my family? Thanks so much

Red Star Yeast | Reply

Hi Carol – I’d give this one a try!
Happy baking!

Joanne | Reply

Love the ease of this recipe. I made a lovely boule on my corn meal prepared pizza peel. The boule got distorted getting of the peel. Is parchment a better solution? Will the crumb be as good?

Red Star Yeast | Reply

Hi Joanne – We’re glad you’re enjoying this recipe, it truly is a simple way to make delicious homemade bread! Parchment paper works great, Zoë uses it in her video. Give it a try next it and see if that works better for you.
Happy baking!

ann boden | Reply

Zoe did a YouTube using your Platinum yeast for an easy bread recipe. On the tube she featured focaccia. The recipe was simple and her focaccia was super. She also made some ham and cheese baked sandwiches with part of the dough. I’m looking for the recipe. She said it would be posted on, but I can’t find it! Help!

Red Star Yeast | Reply

Hi Ann – This is the dough recipe Zoë used to make the focaccia and savory rolls in her Instagram Live video. Unfortunately we do not have written directions for these recipes, but here’s a link to the video for reference:
Happy baking!

Anna Shursen | Reply

Could a focaccia bread be made from this recipe?

Red Star Yeast | Reply

Hi Anna – Yes it can! Check out this video where Zoë makes focaccia with this dough:
Happy baking!

Beg Finney | Reply

5 stars
Just made my first Artisan Bread, the Boule, and couldn’t be happier with the results! I love the clear explanations and so glad I “discovered” Zoe on the Magnolia Network.

Carole | Reply

Where can I find a 6 quart bucket?

Red Star Yeast | Reply

Hi Carole – You can find them on Amazon, or google Cambro buckets to find other sources.
Happy baking!

Michelle Montgomery | Reply

I couldn’t find the Red Star premium yeast. So just bought the regular Red Star yeast. Will it still work with this recipe?

Red Star Yeast | Reply

Hi Michelle – Yes, you can substitute 1-for-1. Keep in mind that rise times may vary.
Check our store finder to see if there is a store near you that sells our Platinum Yeast:
Happy baking!

Betty White | Reply

What cookbook is the recipe in for no knead artisan bread 4 ways thank you

Red Star Yeast | Reply

Hi Betty – It is in The New Artisan Bread in Five Minutes a Day cookbook.

Janice | Reply

I like to weigh my flour. Depending on the source I find anywhere from 4.16 oz to 5oz.- A huge (20%) difference.
What does your cup of flour weigh?

Thank you.
Janice Cantwell

Red Star Yeast | Reply

Hi Janice – For this recipe, use 910 grams of all-purpose flour.
Happy baking!

Darlene Georges | Reply

I watched your video and would like to try the recipe, but I use the Redstar organic yeast. Will that work the same in this recipe? Also can I cut the recipe in half?

Red Star Yeast | Reply

Hi Darlene – Use 2 packets of Organic Yeast for a full batch. Yes, you can cut the recipe in half – use 1 packet Organic Yeast for 1/2 batch.
Happy baking!

Nancy Burtchell | Reply

5 stars
I followed the recipe and made two boules. They did not have as many big air pockets as I hoped for, but the were delicious. I will try to not handle the dough as much next time. My question is for the leftover dough. I made two boules the next day and the did not rise or cook well. Please let me know how to work with the COLD left over dough in detail.

Red Star Yeast | Reply

Hi Nancy – we’re glad you enjoyed the boules. I would suggest asking Jeff & Zoe for their recommendations/tips on working with a cold dough. If you comment on their website page, they will respond.
Happy baking!

Linda Sue Adams | Reply

Hi Zoe, I made your Boule it did not rise to the expectations. I followed your recipe to the letter, the only difference I used XXX’s active dry yeast please give me some advice.

Red Star Yeast | Reply

Hi Linda – since you used our competitor’s product, we cannot comment on why you didn’t get a better rise in your boule. We’d suggest using our Platinum Yeast, or Red Star Quick Rise or Active Dry Yeast next time. You can find a store near you, or a link to our online vendor here: Let us know if you try it!

renza | Reply

watt templice bake the bread

Red Star Yeast | Reply

Hi Renza – If you scroll down past the dough recipe, you’ll see 4 images with links to different bread recipes to make with this dough: boule, baguette, pain d’epi and fougasse. Each of these recipes will have shaping and baking directions.
Happy baking!

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:
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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