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No Knead Artisan Boule

No Knead Artisan Bread - 4 Ways - Boule
A crusty artisan boule made from a simple no-knead dough recipe. Use a bread lame or sharp knife to score a simple slash or get creative with your own designs.
Yield 1 pound (454g) loaf




  • Link to blog post and video for shaping and baking tips is below the recipe.
  • Prepare a pizza peel with a sheet of parchment paper or corn meal.
  • Sprinkle the surface of the dough with flour. Pull and cut off about a 1-pound (grapefruit-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days.
  • Dust dough and counter with flour to prevent sticking, shape into a smooth ball with your hands by gently stretching the surface of the dough around to the bottom, rotating the dough as you go. Shaping should take no more than 20 to 40 seconds.
  • Place dough on lightly dusted parchment paper or prepared pizza peel, cover loosely and allow to rest 60 minutes. Loaf may not rise much during this time.
  • Preheat a pizza stone near the center of oven to 450º F. Place a metal broiler pan on bottom oven rack.
  • When the dough has rested for 60 minutes, dust the top liberally with flour, then use a serrated knife or bread lame to score a 1/2-inch-deep slash across top of loaf.
  • Slide the loaf off the peel and onto the preheated baking stone. Pour 1 cup hot water into broiler tray and close oven door.
  • Bake about 35 minutes, or until crust is richly browned and firm to touch. Allow to cool completely before slicing.


Recipe by Zoë François.

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No Knead Artisan Bread 4 Ways

— BLOG —

No Knead Artisan Bread – 4 Ways

Get the step-by-step recipe and video tutorial.

Review & Comments

manoel | Reply

5 stars
whwre is the video link for watch
Watch video for shaping and baking tips

Red Star Yeast | Reply

Hi Manoel – The blog post and video tutorial is linked below the recipe. I’ve provided it here as well:
Happy baking!

Cathy | Reply

5 stars
This is the first boule I made since receiving my platinum yeast. It looks fantastic, but is still cooling. I can’t wait to try it and I also considered doing it in a dutch oven, but decided to just use my cast iron pan since I’ve had such good results. I am waiting on the 6 quart container so that I can make a whole recipe of this, I only made enough for one 1 pound boule this time, but I do want to try different recipes. I am also waiting for my cookbook to arrive not so patiently, but I am not in the U.S. so it does take more time, but I am so ready to try new recipes now that I have had some success finally. That said, I have Einkorn berries to grind and I am very curious how this method will work with that since it doesn’t have the gluten content of regular flour. I am hoping it will be great also with some adjustments.

Andrea Albert | Reply

I like to bake the Boule in a dutch oven. Is it the same temperature, 450F with lid for 35 minutes, and then how long without lid?
Thank you.

Red Star Yeast | Reply

Hi Andrea – Here’s a link to baking a boule in a Dutch oven:
Happy baking!

Mona Walsh | Reply

5 stars
Today I made the boule which turned out great of course! My favorite to make is the Fougasse and I add olives, capers and pickled Jalapeños. However, I eat it all in one day so I have to make the other recipes as well.

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