Master Recipe 1 Easy Artisan Dough Recipes

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 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 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.

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

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.
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ARTISAN MASTER RECIPE

Steps:

• In a bowl or container, stir salt and yeast into water until dissolved. Stir in flour until uniformly moist.
• Let dough rise loosely covered, until it collapses, (about 2 hours). Rrfrigerate at least 3 hours, or preferably overnight (this allows the dough to develop flavor).
• Remove from refrigerator. Sprinkle dough with flour. Cut off a grapefruit-size piece about 1 lb. Gently stretch the sides of the dough around to the bottom, to form a ball that's smooth on top. place a sheet of floured parchment paper onto a pizza pan or upside-down cookie sheet. Sprinkle dough with flour and rest on top of parchment until almost doubled in size (up to about an hour).
• Prepare the oven, place a baking stone on middle rack, and an empty broiler pan on bottom rack (If you don't have a stone, double a cookie sheet and place it in the oven) Turn oven on to 450°F
• When oven reaches temperature, dust the loaf and use a knife to score a cross or lines across the top, abupt 1/4-inch deep. Slide the loaf, still on the parchmnt directly onto the baking stone. The parchemnt paper will slip right off after baking.
• Pour 1 cup of hot water into broiling pan beneath . Bake 20 minutes or until a deep brown. Cool completely on a rack before cutting.