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.
740 g cold water from the tap
2.5 g yeast (use a super-sensitive scale)
25 g salt
910 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 slightly larger batch with 1000 g flour (a calculation which shows that the dough is 81% hydration). This would make a 1.1 pound loaf (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
- Mix water, yeast, and salt in a 6-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. Cooks Illustrated recommends a similar approach (they recommended kneading it for 15 seconds).
- Let the dough sit overnight, 16-18 hours on the counter in a 74-degree house. (Lahey says 18-24 hours.)
- Separate dough into four 1-pound sections (actually, 0.9 pounds each). Put them in 4 Coolwhip-size containers (make a hole on top of each lid). Spray 2 seconds of spray-oil on top of each dough so each dough won't dry out. Put in the fridge.
- Do nothing.
- Do nothing.
- Shape: Take a dough container out of the fridge and gently move the dough onto a piece of parchment paper.
- Turn on oven to 450 degrees. Place a 5-quart cast iron Dutch Oven with lid on the center rack.
- Let the dough rest minutes while the oven heats up.
- Insert: After the 90 minutes of rest (would 120 be better?):
- Bake: Bake for 30 minutes. Take off the hot cover. Bake for 5 minutes more.
- Cool: Take out loaf and paper with tongs, and cool the loaf on a cooling rack for 1 hour.