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artisan bread dough

Artisan Bread Dough

Lisa Kamolnick
It’s hard to believe that one simple recipe can yield multiple bread loaves and almost unlimited possibilities…. But. It. Does.
Prep Time 5 mins
Rest and Rise 2 hrs
Total Time 2 hrs 5 mins
Course Appetizer, Side Dish, Snack
Cuisine French, Fusion


Standard ingredients

  • 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.

    White bread

    • 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.
    Keyword artisan bread, bread dough, simple ingredients, unleavened bread, yeast-based bread dough