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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 (see note)
  • 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.


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 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

Catherine | Reply

Can I use the instant sourdough yeast in this recipe?

Red Star Yeast | Reply

Hi Catherine,

Unfortunately you cannot as the recipe calls for 1 TBS of yeast which is equivalent to 3 tsp of platinum yeast. Since the packet of platinum instatn sourdough contains a blend of yeast 2 1/4 teaspoons and dried sourdough starter, only full packets of Platinum Instant Sourdough should be used in recipes. IF less than full packet quantities are measured out of the packet, the user will NOT have the amount of yeast required to raise a dough OR the dried sourdough starter to add the sourdough flavor to the finished baked good.

Happy Baking!

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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