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No-Knead Artisan Master Dough
Total 2 hours (includes rising time)
Active 10 mins
Makes about 4 pounds of dough
Ingredients
Directions
- In a 5-quart container, mix together the warm water, yeast, 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 will be easier to work with after at least 4 hours of refrigeration.
Adapted from "Artisan Pizza and Flatbread in Five Minutes a Day Recipe: The Homemade Bread Revolution Continues" by Jeff Hertzberg and Zoë François © Thomas Dunne Books, 2011. Provided courtesy of Zoë François. All rights reserved.