Master Recipe 1 Easy Artisan Dough

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 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.

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.

EASY ARTISAN DOUGH

Steps:

• 1. Spoon out flour into a measuring cup , level with a knife or your finger and dump into a 16 cup mixing bowl. Add the yeast and salt and stir together with a wooden spoon. Pour in the water and stir together until just moistened . Beat 40 strokes , scraping the bottom and sides of the bowl until dough forms a sticky , lumpy mass. (I didn't beat it 40 strokes with the spoon...I did it with my hands). Cover the bowl with plastic wrap and let rise at room temperature in a draft free area for 2 hours or until the dough has risen to the top of the bowl and has a sponge like appearance. Use right away or place in the fridge , covered with plastic , for up to 9 days before baking.
• 2. If using right away transfer your dough to a lightly floured surface. work the dough as little as possible, adding a little flour as necessary but make sure all the stickiness is gone and the dough is soft but not sticky. Form your dough into a shape and place on a 3 sided cookie sheet sprinkled with corn meal. Cover with a towel and let rest at room temperature for 40 minutes. About 30 minutes before baking,place a broiler pan on the lower oven rack and a baking stone on the middle rack. Preheat oven to 450 degrees.Artisan breads do their last rise in a hot oven... Making sure your bread has no cracks or seams slide the bread dough off the cookie sheet onto the hot stone. Slide the rack back into oven, Slide out bottom rack and add hot water to the broiler pan and slide back in. Bake approx 27 minutes or until an instant read thermometer reads 190 degrees. It might sound complicated but it was so easy and the bread was delicious. I only used half of it and I have dough for a fresh loaf tomorrow. We had it with homemade turkey soup....isn't everyone???LOL ****I actually used 4 1/2 cups unbleached flour and 2 cups of whole wheat

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.

EASY ARTISAN GLUTEN-FREE DOUGH

Steps:

• Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, yeast & salt.
• Lightly beat eggs in a separate bowl, add brown sugar, water, applesauce, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
• Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
• .

EASY NO KNEAD BREAD RECIPE

Steps:

• In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy.
• Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated. Dough will be slightly wet.
• Cover your dough with a tea towel and set it on top of the fridge (or a draft free warm place) to rise for about 2 to 3 hours, or until the dough has at least doubled in size.
• Cover dough (make sure it can still breathe, don't seal completely) and place in fridge for 8 hours.
• Take 1/2 of the dough (or 1/3 for a smaller loaf) out of the bowl, it's very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
• Preheat oven to 450 degrees Fahrenheit with cast iron Dutch oven inside.
• Remove dutch oven from stove and carefully place one loaf into Dutch oven. Cover with the lid and bake for 25 minutes, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)