Artisan Bread Dough Master Recipes

ARTISAN BREAD DOUGH RECIPE

Steps:

• Mix the dough: In a cup combine room temperature water and yeast, stir to combine. Set aside.In a large bowl combine flour and salt, then stir to combine. Add the yeast and water mixture and using a firm spatula stir until a shaggy dough forms. Use your hands to knead to mix the dough together for 2-3 minutes, to ensure that yeast and salt are evenly distributed.
• 1st rest & fold:Cover the dough with a tea towel and allow to rest for 30-60 minutes at room temperature. Now, wet your hands and grab the edge of the dough and pull it up until it stretches but before it starts to tear, then fold it over. Continue going around the dough stretching and folding it until the dough no longer allows you to stretch or pull at it easily like it did when you started. Quickly turn the dough over, folded side down. The dough should be smoother than when you started, but still have some roughness to it. Visual: The folded dough will pool back into the rest of the dough easily.
• 2nd rest and fold:Cover the dough again and rest for 30-60 minutes. Repeat the stretch and fold method described in step 2 with wet hands, then turn the dough folds side down. Visual: The dough will be even smoother then after the first fold.
• 3rd rest and fold: Cover and rest the dough one final time for 30-60 minutes, followed by stretching and folding once again. Turn the dough folds side down. Visual: The dough should have a smooth surface and each fold should have visible ridges, without pooling back into the rest of the dough quickly.
• Proof:Cover the dough with a tea towel and allow to proof at room temperature for about 12-18 hours or until it's almost doubled in size.
• Cold fermentation: transfer the risen dough into the refrigerator and leave it in the fridge for 12 hours or up to a week. Peak flavor, aroma, and texture will be during a 3-5 day period.
• Invert onto the working surface: Remove from the fridge. Dust working surface with flour liberally. With wet hands go around the edges of the bowl with dough and loosen the dough from the bowl. Inver the bowl with dough onto a floured surface.
• Divide the dough: Using a bench scraper or knife divide the dough if needed. Flour hands and surface as needed to prevent sticking.
• Pre-shape: Flatten the dough slightly. Fold the right side towards the middle, then the left side towards the middle (envelope style). Now roll the long "envelope" tightly forming a roll. Leave to rest for at least an hour on floured surface or parchment paper until ready to bake or use.
• Use as directed in the recipe.

ARTISAN BREAD DOUGH MASTER RECIPE

Steps:

• In a large mixing bowl, add the flour, yeast and salt. Mix to combine.
• Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
• Cover the bowl with plastic wrap and let rise at room temperature for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance.
• Use the dough immediately or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking.

MASTER BREAD DOUGH

Steps:

• In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.

MASTER RECIPE # 1 EASY ARTISAN DOUGH

Steps:

• 1. Spoon the flour into a measuring cup, level with a knife then dump into a large bowl. Add the yeast and salt to the flour and mix well. Pour in the water and stir together until just moistened. Beat 40 stokes with a spoon...(I have to admit I got my hands in there...it is quite messy)...scraping the bottom and sides of the bowl. until dough forms a lumpy, sticky mess. NO KNEADING!!!
• 2. Cover the bowl with plastic wrap and put in a warm draft free area . Let rise until doubled and has a sponge like appearance. Now you can use it right away or use only portions or put the whole thing in the fridge and it keeps up to 9 days.
• 3. I used a 1/4 of the dough and made a baguette....it was delicious. The rest is in the fridge. For the baguette: Place a 1/4 of the dough on a floured surface and dust hands with flour...it is quite sticky. Working the dough as little as possible form into 14 inch long cylinder. Pinch each end to a point.Lightly flour any sticky spots on the dough. It should feel smooth and soft all over like a baby's skin and not at all sticky. Sprinkle 1/4 cup of cornmeal on a sideless cookie sheet and place the cylinder on the cornmeal. Cover with a light tea towel and let rise for 40 mins. Meanwhile preheat oven to 450. Put your baking stone in ,if you have one, on the top rack and the bottom half of your broiler pan on the bottom rack. When dough is ready slide the cylinder onto stone. Push in the oven rack and fill your bottom pan with 2 cups of hot water. Slide in rack quickly so steam stays in the oven. Bake approx 25 mins or until medium golden brown. Mine was done in 20 mins and the bread does sound hollow when tapped.

5 MINUTE ARTISAN BREAD

Steps:

• Preparing Dough for Storage:.
• Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
• Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
• Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
• Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
• You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
• On Baking Day:.
• prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
• Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
• The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
• Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
• Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
• Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
• After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
• Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
• Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
• This is the standard bread. There are loads of variations - both savory and sweet - in the book.

5-MINUTE ARTISAN PIZZA DOUGH

Steps:

• Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
• Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
• Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
• Cover with a non-airtight lid.
• Allow to rise at room temperature for 2 hours.
• DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
• Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
• On Pizza Day.
• 30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
• Prepare and organize your toppings.
• Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
• Pull up and cut off a 1/2 pound (orange-size) piece of dough.
• Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
• Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
• Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
• Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
• Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
• Allow to cool slightly on a wire rack.