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 (see note)
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

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 Breadin5.com and Zoë François.