Kneadless Artisan Bread Recipe

Kneadless Artisan Bread
The simplest, breadiest bread.
I usually halve this recipe, and it works great.
Thanks, Matt!


  • 10-12 quart tub
  • pizza peel
  • baking stone
  • oven thermometer

Ingredients (for eight 1-lb loaves)

  • 13 cups unbleached white flour
  • 6 cups water @ 90-100° F
  • 3 tablespoons yeast
  • 3 tablespoons kosher salt

Mixing directions

  1. stir yeast into water
  2. mix ingredients in tub – will be very sticky and wet – let rise hour or two – toss in fridge till ready to use – DO NOT KNEAD – hands and spatula work best to mix (good up to 2-and-1/2 weeks, and better as it ages – more sourdough-like)

Baking directions

  1. cut off a softball-sized chunk of dough
  2. corn meal on peel
  3. shape / stretch dough in hands (30 sec) to give it skin (gluten cloak) – boule shaped is best – score top if u want
  4. let rise on peel for 1 hour
  5. put a pan of water in the oven, for moisture
  6. bake 40-45 min @ 450 (usually only about 30 min. for me – know your oven!)

~ artisan bread in 5 min w/ no machine or butter or dry milk and no kneading ~

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