The Easiest Artisan Bread Dough
An easy and versatile bread dough that can be used to make artisan bread, pizza crust, breadsticks, and more.
Servings: 4 litres of dough
Ingredients
- 3/4 tbsp salt Kosher salt works well
- 1 tbsp yeast Quick rise or instant yeast
- 3 cups water
- 6 cups flour Unbleached flour works best. If using whole wheat flour it is necessary to add vital wheat gluten or use a mixture of whole wheat flour and white flour.
Instructions
- Add the salt, yeast, and water to a large bowl or bucket. Mix them together with a spoon.
- Add the flour to the bowl or bucket, one cup at a time. Measuring out the flour cup-by-cup helps to ensure accurate measurement. If you measure all 6 cups together, the flour can pack down and cause you to end up with too much.
- Stir the flour and the water together using a stand mixer or a wooden spoon. Stir for about 1 minute or until no dry spots remain.
- Cover the dough mixture with a lid (choose one that isn't air-tight so it doesn't explode when the dough rises). Wait a couple hours for the dough to rise, and then bake bread! The dough can be left on the counter to rise or put directly in the refrigerator now. Keep any remaining dough refrigerated for up to a week.