Artisan Bread Dough
It’s hard to believe that one simple recipe can yield multiple bread loaves and almost unlimited possibilities…. But. It. Does.
- 3 C warm water
- 2 TSBP yeast
- 1 ½ TBSP kosher salt
For dough: Select flour type or blend. All other ingredients for the dough are the same.
- 6 ½ cups of all purpose flour
Whole wheat bread
- 3 C whole wheat flour
- 3 C white whole wheat flour
- ½ C all purpose flour
Whole wheat blend
- 2 ½ C whole wheat flour
- 2 ½ C white whole wheat flour
- 1 ½ C all purpose flour
White wheat blend
- 2 ½ C all purpose flour
- 2 C white whole wheat flour
- 2 C whole wheat flour
In a large stand mixer bowl, combine warm water and yeast.
Mix together flours and salt in a bowl.
Add flour and salt with water and mix dough well.
Stir with a spoon or use a mixer with bread hook attachment. (I use both.)
Let sit for about 2 hours to rise. The dough will be sticky.
After first rise, you can use immediately or place covered (plastic wrap will work) in refrigerator for up to 14 days. (I use a damp flour cloth and a skillet lid.) For most applications, you’ll add additional flour to work the dough into a loaf. The whole wheat dough versions are a bit drier than the white flour version, but they yield a nice bread without adding more liquid.
Using this basic dough, you can make a range of everyday, savory, and sweet breads—boule, baguette, focaccia, sandwich bread, naan, cinnamon rolls, pizza, and more.