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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
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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.

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No Knead Artisan Bread 4 Ways

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No Knead Artisan Bread – 4 Ways

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

Review & Comments

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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