Just for fun, here is the master recipe I use for 4 one-pound boules (round loaves) of white artisan (flavorful and crusty) white bread with no-knead high-hydration 72-hour dough, from Artisan Bread in 5 Minutes a Day.
8/28/21: This is my current recipe version. There are other ways of doing it, this is just the version of the Master Recipe that I use.
370 g cold water from the tap
1.25 g yeast (use a super-sensitive scale)
212 g salt
455 g King Arthur flour*
*This flour is all-purpose, white flour, 12.7% protein. This amount is a little less than half of the standard 5-pound/2267 gram bag.
A double batch with 1000 g flour (a calculation which shows that the dough is 81% hydration). This would make 4 loaves (I have not tried this version).
814 g cold water from the tap
2.8 g yeast
28 g salt
1000 g King Arthur Flour
Note - substitute 1/4 of the flour with dry milk powder if you want to do a 24 hour verson.
- Mix water, yeast, and salt in a 2-quart round plastic bucket.
- Stir in flour with Dutch whisk only until just mixed (about 1 minute).
- Cover loosely with saran wrap.
- Stretch and fold (YouTube link) 3 times during the first hour. (This additional step is not from the book, but rather, is from Jim Lahey's book, My Bread). Brod and Taylor agree.
- Spray 2 seconds of spray-oil on top of each dough so the dough won't dry out.
- Let the dough sit overnight, 16-18 hours on the counter in a 74-degree house.
- Put in the fridge.
- Do nothing.
- Do nothing.
- Separate into two loaves, and gently place each dough onto a 8" banneton that has been heavily floured with rice flour.
- Place an upturned bowl on top of the dough.
- Insert: After the 90 minutes of rest:
- Bake: Bake for 30 minutes.
- Cool: Take out loaf and paper with tongs, and cool the loaf on a cooling rack for 1 hour.