Artisan Bread Dough Recipes

NO-KNEAD ARTISAN STYLE BREAD

Steps:

• Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
• Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
• Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
• Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
• Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
• Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

NO KNEAD ARTISAN BREAD

Steps:

• Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
• Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
• Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
• Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
• Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
• Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
• Loosely cover with plastic wrap and let rest while oven is preheating.
• Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
• Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
• Transfer to a wire rack to cool for 10 minutes before slicing.

ARTISAN BREAD - EASY HOMEMADE RECIPE

Steps:

• Mix all the dry ingredients together. Use a whisk to make sure they are mixed well. Place into the bowl of your stand mixer set up with the dough hook.**you can also mix this by hand using a wooden spoon or your hands.
• Add the water and stir into the dry ingredients until a dough forms. It should start to pull away from the bowl. The dough will look wet and sticky.
• Place the dough in a large bowl that has been lightly oiled. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen away from any drafts.
• Allow the dough to rise for at least 12 hours up to a maximum of 16 hours. 12-14 hours is the sweet spot. Bubbles wil form in the dough and it may drop a bit after rising.
• Lightly flour the countertop and dump out the bread dough on the floured surface.
• Add flour into the dough as you work the dough around. This will take about 5 minutes. Keep adding flour until the dough isn't sticky. Form the dough into a ball.
• Flatten the dough out to make a rectangle.
• Fold over 1/3 of the dough to the center (you're folding the widest part first as shown in the pictures). Fold over the other side of the rectangle overlapping the first fold of the dough.
• Continue the folding process by folding the bottom 1/3 of the dough upwards towards the center of the little package you've made. then fold the top part of the dough down overlapping the fold you just made.Turn the dough over (seam side down) and make a disc or oblong loaf depending upon what shape bread you want to make.
• Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough)
• Cover the dough with a bowl or damp tea towel for the second rise. Preheat your oven to 450 degrees F.
• Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for about 30 minutes.
• When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Make deep cuts.Brush the entire bread dough with water.
• Very Carefully remove the cloche from the oven (close the oven door).
• Place the parchment paper with the dough onto the cloche, cover with the lid and place back into the oven.It's okay to bake the bread on the parchment paper.
• Bake for 30 minutes at 450 degrees F.
• Remove the lid from the cloche or dutch oven, leaving the bread in the oven. Turn off the oven. Allow bread to stay in the oven for about 10 minutes. Less if it looks like its getting too dark. This will finish the baking process, crisping up the outside of the crust bread adding more color to the crust.Dark Bread is okay, it looks more rustic!
• Let the bread rest for at least an hour before cutting. Cutting the bread too soon will release the steam (water) and toughen the bread.

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.

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.