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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
  • 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.


See links below for bread recipes to make with this dough.
Dough recipe and method is by and 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

Cathy | Reply

5 stars
I made half the master recipe earlier this week to make a boule. I was so happy, it rose beautifully and was such a wonderful bread. The first success I’ve had in making a boule, so exciting.

Marjorie | Reply

Sometimes my other French baguettes are too hard. Can you use this water/steam method for all yeast breads?

Red Star Yeast | Reply

Hi Marjorie – the steam helps to create a crusty crust, and can be use for breads that you desire to have that texture.

Marjorie | Reply

5 stars
How can I use this master dough to make burger/sandwich rolls?

Red Star Yeast | Reply

Hi Marjorie – Jeff or Zoë would be happy to give you advice on making other breads/rolls with this dough if you leave your inquiry on their post directly:
Happy baking!

Carol Wright | Reply

5 stars
What temperature is lukewarm water?

Red Star Yeast | Reply

Hi Carol – around 100 degrees F.
Happy baking!

Deborah Bennun | Reply

How can this recipe be revised to include other grains such as spelt or whole wheat or flax?

Red Star Yeast | Reply

Hi Deborah – The Artisan Bread in Five authors have a ‘Healthy Bread in Five Minutes a Day’ cookbook that has some whole grains/healthy recipes to try >> .
Happy baking!

Barbara | Reply

The recipe calls for an AP flour that weighs 140 gms per cup. The AP flour I’m using is 120 gms/cup. Would I still use the weight measurement in the recipe of 910 gms or adjust to 780 gms? Thank you.

Red Star Yeast | Reply

Hi Barbara – If you’re using a scale, use the weights listed in the recipe.
Happy baking!

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