No Knead Artisan Master Recipe & Basic Boule

Avatar photo
Recipe by
Comments Off on No Knead Artisan Master Recipe & Basic Boule
| Servings: Makes 4 loaves, slightly less than 1 pound (455 g) each


  • 3 cups (710 ml) warm water
  • 1 ½ tablespoons granulated yeast (¾ oz or 18g)
  • 1 ½ tablespoons kosher salt (can decrease to taste)
  • 6 ½ cups (910 grams) unbleached all-purpose flour


  1. Put the water, yeast, salt and flour into a 5-quart (4.75 l) container or stand mixer bowl. Use a Danish dough whisk, spoon or the stand mixer fitted with the paddle attachment to mix until uniform and no dry bits remain.
  2. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
  3. The dough can be shaped and baked right away, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after 5 hours of refrigeration.
  4. Prepare a pizza peel with our, cornmeal or parchment paper. Sprinkle the surface of the dough in the container with our. Use kitchen shears or a serrated knife to cut off a 1-pound/455 g (grapefruit-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days.
  5. Sprinkling with more our to prevent sticking, use your hands to shape a smooth ball by gently stretching the surface of the dough around from the top of the ball to the bottom on all four sides, rotating the ball a quarter turn as you go. Shaping should take no more than 20 to 40 seconds.
  6. Place the dough on the prepared pizza peel and allow to rest for 60 minutes. You can cover the dough loosely with plastic wrap, but it isn’t necessary. The loaf may not rise much during this time.
  7. At least 20 minutes before baking, set an inverted baking sheet or baking stone near the center of oven and preheat the oven to 450° F (230° C/gas 8). Set a metal broiler pan on a lower rack.
  8. When the dough has rested for 60 minutes, dust the top liberally with our and then use a serrated knife to slash a 1⁄2-inch (12 mm) deep cross or four parallel lines of the same depth.
  9. Slide the loaf off the peel and onto the hot stone. Immediately pour the hot water into the broiler pan and close the oven door.
  10. Bake for about 30 minutes, or until the crust is richly browned and rm to touch. Allow to cool completely on a rack before eating.

Source: Artisan Breads in Minutes