Best Easy Artisan Dough Recipes

EASY ARTISAN GLUTEN-FREE DOUGH

Easy Artisan Gluten-Free Dough image

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

Ingredients

2 cups brown rice flour (stone ground)
2 cups tapioca flour (or potato starch)
2 cups chickpea flour
1 cup cornstarch (or corn flour)
2 tablespoons xanthan gum
2 tablespoons instant yeast (or bread machine yeast)
1 tablespoon salt (fine table, or kosher)
6 eggs (or equivalent substitute)
1/3 cup packed brown sugar (light or dark)
2 cups lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 F )
1 cup unsweetened applesauce
1/3 cup vegetable oil
2 teaspoons cider vinegar

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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EASY ARTISAN DOUGH

Easy Artisan Dough image

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

Ingredients

6 1/2 c unbleached all purpose or bread flour
1 1/2 Tbsp instant or bread machine yeast
1 1/2 Tbsp fine salt or kosher salt
3 c lukewarm water ( 100 degrees)

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

Master Recipe # 1 Easy Artisan Dough image

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

Ingredients

6 1/2 c unbleached ap flour or bread flour...i used a combo of organic ap and spelt flour
1 1/2 Tbsp istant yeast or bread machine yeast...i used bread machine yeast
1 1/2 Tbsp kosher salt or table salt...i used kosher
3 c luke warm water (100 degrees f )

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.