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

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

See links below for bread recipes to make with this dough.

Dough recipe and method is by Breadin5.com and Zoë François.