MASTER RECIPE # 1 EASY ARTISAN DOUGH
This is NOT my recipe but I can tell you I will be making this from now on! It's the easiest bread I have ever made and it's exactly what I've been trying to make for ever!!!. LOVE this recipe and I hope you all do too. The book it came from I bought about 1-2 years ago and today was the day I decided I was making this bread!!...
Provided by Doreen Fish
Categories Other Breads
Number Of Ingredients 4
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.
MASTER DOUGH WITH STARTER
Steps:
- Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
- Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
- With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga.
- Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.
- Add the salt and mix on the lowest speed for 1 minute to combine.
- Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. The dough won't look completely smooth.
- Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. Use the dough cutter to loosen the dough and to cut it in half. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. Form each piece into a ball. Any remaining dough can be discarded.
- Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.
EASY ARTISAN DOUGH
This past Summer I bought a book on "Fast and Easy Artisan Breads. I have been wanting to learn how to make all those crusty artisan breads that you see in markets that go so well with Boeuf Bourguignon , a home made soup or just with a nice jambalaya...well, I made it for the first time today and it turned out fantastic and so...
Provided by Doreen Fish
Categories Other Breads
Number Of Ingredients 4
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
5-MINUTE ARTISAN PIZZA DOUGH
Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.
Provided by Southern Polar Bear
Categories Yeast Breads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 416.5, Fat 8.4, SaturatedFat 1.2, Sodium 1052.6, Carbohydrate 73, Fiber 3.5, Sugar 0.2, Protein 11.1
EASY ARTISAN GLUTEN-FREE DOUGH
This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. The chickpea flour may also be replaced with soy flour. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan.
Provided by Demelza
Categories Yeast Breads
Time 3h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
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.
- .
More about "master recipe 1 easy artisan dough"
4 INGREDIENT ARTISAN BREAD DOUGH - LET THE BAKING BEGIN!
Web Mar 9, 2021 This Artisan Bread Doughrecipe starts with 4 classic ingredients for a lean yeast dough that you can prepare in a variety of …
From letthebakingbegin.com
4.8/5 (17)Category BreadCuisine AmericanCalories 1825 per serving
From letthebakingbegin.com
4.8/5 (17)Category BreadCuisine AmericanCalories 1825 per serving
- 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.
INTRO: ARTISAN DOUGH MASTER RECIPE - YOUTUBE
Web Jun 1, 2020 7 224 views 2 years ago Baking Artisan bread in a Dutch Oven makes turning out perfectly baked loaves amazingly easy. Let me show you how simple it is to mix up a batch of my …
From youtube.com
Author My Sweet Tooth BakeryViews 224
From youtube.com
Author My Sweet Tooth BakeryViews 224
MASTER DOUGH RECIPE | BON APPéTIT
THE NEW ARTISAN BREAD IN FIVE MINUTES A DAY MASTER …
Web Oct 23, 2013 Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking : 3 cups (1 1/2 pounds/680 grams) lukewarm water (you can use cold water, but it will …
From artisanbreadinfive.com
From artisanbreadinfive.com
ARTISAN BREAD DOUGH MASTER RECIPE - HOT ROD'S RECIPES
Web Feb 24, 2020 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 …
From hotrodsrecipes.com
From hotrodsrecipes.com
EASY DOUGH RECIPE (FOR BREAD, ROLLS, PIZZA, & MORE!)
Web Mar 18, 2020 SANDWICH BREAD: Grease a standard-sized loaf pan (9″x5″). After the first rise is complete, punch down the dough and shape it into a “log”. Place it into the loaf pan and allow to rise 20-30 more …
From theprairiehomestead.com
From theprairiehomestead.com
NO-KNEAD ARTISAN BREAD RECIPE IN 5 MINUTES | ALEXANDRA’S KITCHEN
Web Jun 22, 2008 1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100ºF. 2. Add yeast and salt to the water in a five-quart bowl, or …
From alexandracooks.com
From alexandracooks.com
NO-KNEAD 5-MINUTE ARTISAN BREAD – LEITE'S CULINARIA
Web Feb 27, 2019 This no-knead 5-minute artisan bread explains how to make homemade bread in just minutes a day without fuss. Quick, easy, rustic, entirely doable even by …
From leitesculinaria.com
From leitesculinaria.com
MASTER RECIPE ARCHIVES - ARTISAN BREAD IN FIVE MINUTES A DAY
Web In a small bowl, mix the mascarpone, sugar, and vanilla together until combined. For the focaccia 1 1/4 pounds dough, Master recipe, from New Artisan Bread in Five 4 …
From artisanbreadinfive.com
From artisanbreadinfive.com
HOW TO MAKE NO KNEAD ARTISAN BREAD - 4 WAYS | RED STAR® YEAST
Web Instructions In a 6-quart container or large bowl, mix yeast, water and salt. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to …
From redstaryeast.com
From redstaryeast.com
NO KNEAD BREAD RECIPE IN LESS THAN 5 MINUTES A DAY - MELISSA K.
Web This easy no-knead artisan bread recipe takes just 5 minutes a day and uses only 5 ingredients. It has a soft and fluffy inside and a perfectly crunchy crust. Everything bread …
From melissaknorris.com
From melissaknorris.com
NO-KNEAD ARTISAN MASTER DOUGH RECIPE - MAGNOLIA
Web In a 5-quart container, mix together the warm water, yeast, and salt. Add the flour, then use a spoon, Danish dough whisk, or stand mixer fitted with paddle attachment to mix until …
From magnolia.com
From magnolia.com
BEST 5-MINUTE ARTISAN BREAD RECIPE - HOW TO MAKE QUICK ARTISAN …
Web Jun 26, 2021 Let it rest for 40 minutes. It may not rise much during this period, so don't stress. Preheat the oven to 450° F for at least 20 to 30 minutes. Preheat a baking stone, …
From food52.com
From food52.com
EASY ARTISAN DOUGH (MASTER RECIPE #1) - EAT YOUR BOOKS
Web Easy artisan dough (master recipe #1) : no-knead from All Roads Lead to the Kitchen by Heather Schmitt-González. Bookshelf; Shopping List; View complete recipe; Ingredients; …
From eatyourbooks.com
From eatyourbooks.com
REVIEWING THE MASTER RECIPE FROM ARTISAN BREAD IN FIVE …
Web Jan 27, 2023 Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking : 3 cups (1 1/2 pounds/680 grams) …
From artisanbreadinfive.com
From artisanbreadinfive.com
CHEESE BREAD (NO KNEAD!) - RECIPETIN EATS
Web Jun 16, 2023 2. Shaping and cheesing. This section is wordy. But in practice, it’s straight forward. You’ll see in the recipe video! Pre-heat pot – 30 minutes before the dough is …
From recipetineats.com
From recipetineats.com
ARTISAN BREAD -MASTER RECIPE - LIZ BARBOUR'S CREATIVE FEAST
Web This "Master Recipe" is from the best selling cookbook The New Artisan Bread in Five Minutes a Day. Master Dough Recipe Ingredients. 1 tablespoon granulated yeast ( you …
From thecreativefeast.com
From thecreativefeast.com
200 FAST & EASY ARTISAN BREADS BY JUDITH FERTIG | COOKBOOK REVIEW
Web Easy Artisan Dough (Master Recipe #1) : No-Knead by Judith Fertig Prep Time: 2 hours Keywords: bread vegan Ingredients (enough dough to make 12-16 servings of different …
From allroadsleadtothe.kitchen
From allroadsleadtothe.kitchen
You'll also love