GF 5 Bread Dough Recipes, From Scratch

Prep Time: 3 hours or overnight | Cook Time: 30-45 min | Servings: Servings 2x 1lb loaves

Ingredients:

 

Instructions

Bakers note: if you have a 5qt KitchenAid mixer you want to do this one at time anything over 6 to 8 qt mixer you can double this recipe.

*If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.

Add all ingredients into the bowl of a stand mixer.

Combine dough. Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine, about 2 minutes, then increase speed to high. Continue to beat for 3 minutes, or until dough is cohesive and fluffy. Turn mixer off and remove paddle.

Turn dough into a in a 6–8-quart plastic storage container with lid (or plastic wrap).
Cover tightly and place in fridge. Allow dough to proof, ideally 12 to 24 hours but no more than 5 days. The longer it rests, the more flavor it develops.

Measure dough for baking. Measure out 1lb per loaf. Follow the instructions for shaping, proofing and baking.

Shaping and Baking. Use additional flour to coat a rolling surface, place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas. Shape and bake as desired, see below:

Shaping method #1

• To get the traditional coiled shape of artisan bread, use a brotform dough basket. Rub flour all over the interior of the basket. Place the shaped loaf (smooth side down) into the floured basket and cover with lightly greased plastic wrap or a damp tea towel.

Shaping method #2

• Place the shaped loaf into a greased and floured 2 quart mixing bowl. Cover with lightly greased plastic wrap or a damp tea towel.

Proof dough in a warm place until it is doubled in size, 45-90 minutes.

Heat baking stone or cookie sheet. Preheat oven to 475° F for 45 minutes before you intend to bake the loaf. Place a baking stone, or enamel coated cast iron, Lodge Dutch Oven, or baking steel (or similar) on the center rack to heat. This is an important step!

Place dough onto or into hot surface. Remove the cover from the dough. Sprinkle parchment paper with a little flour and carefully turn the dough from the form/bowl onto the parchment paper so that the shaped side is now up. Score the loaf with a sharp chef's knife, razor blade, or bread lame.

 

Lift the parchment and loaf together onto the hot baking stone/cookie sheet or into the prepared Dutch oven, so the parchment lines the bottom. Be careful not to touch the pan since it is very hot!

Bake for 35- 45 minutes, spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust.

Remove the loaf (when it reaches an internal temperature of 210° F) from the oven.

Transfer to a cooling rack and allow to cool completely before slicing and serving.

FRENCH BAGUETTE INSTRUCTIONS
Shape. Using a rolling motion, shape each pound of dough you have measured out into a long loaf (about 9 inches in length) with pointed ends.

Place & Cover. Place loaf on parchment paper that has been sprinkled with flour. IF making multiple loaves, ensure they are at least 3" apart. Cover with oiled plastic wrap or damp dish towel.

Rising. Allow to rise in warm location until doubled in size, about 35 to 55 minutes. While the dough is rising, preheat oven to 550°F.

Prepare oven. In the lower rack of the oven, put an empty metal jelly roll or cake pan. This will be used for adding ice cubes to create steam in your oven. Place a baking steel, cookie sheet or pizza stone, place it in the middle rack of the oven and heat for 45 minutes.

Sprinkle baguette(s) with flour. Once the loaf or loaves have doubled in size, uncover and sprinkle with Better Batter flour.

Score 4 diagonal slashes down each French loaf with a sharp chef's knife, razor blade, or bread lame.

Transfer the loaves to the oven. Using the parchment paper to support the transfer, place the loaves on the preheated baking steel or pizza stone in the preheated oven. Immediately add a few ice cubes to the empty metal baking sheet/pan that is on the bottom shelf. After 5 minutes add a few more ice cubes.
Reduce the oven temperature to 450°F and bake for an additional 20 minutes. Remove the parchment paper from the bottom of loaves and continue to bake, 10 minutes, optional, to allow the bottoms to create a crisp crust. The loaves are done when they reach an internal temp of 210°.

Transfer to a cooling rack and allow to cool completely before slicing and serving.

SHAPED ROLL INSTRUCTIONS
Turn the dough out onto a floured board or counter.

Divide dough. On a floured surface, divide the dough into 12 equal portions for dinner rolls, 8 equal portions for sandwich rolls, or 6 equal portions for large buns.
Form balls. Gently form balls with each divided segment: flatten each ball into a small disk, pulling the edges toward the center of the disk, then pinching the edges together. Turn the pinched side onto the floured surface and gently roll in a circular motion until a dough ball is formed.

Place into baking form. Place dough balls into one of the following baking forms:

1. Dinner Rolls. Place dough into a greased 8-inch cake pan.
2. Sandwich Rolls. Place dough onto a greased cookie sheet or jelly roll pan, flattening slightly to form a 3-4-inch-wide circle.
3. Large Buns. Place dough onto a greased cookie sheet or jelly roll pan, leaving at least 2 inches between rolls. Slash each bun with a sharp chef's knife, razor blade, or bread lame.

Proof. Wet a cloth with hot water and wring out well. Place the warm, wet cloth on top of the rolls. Proof in a warm place for 45 to 50 minutes or until rolls double in size.

Preheat the oven to 450° F. If you are using a pizza stone or baking steel, place it into the oven, while rolls proof.

Place rolls in oven. Remove cloth and place tray of rolls in the middle of preheated oven. Throw four ice cubes into the bottom of the oven to produce some steam. Shut the door and reduce temperature down to 375°F.

 

Bake rolls for 6-7 minutes.

Add additional ice cubes. After 6-7 minutes of baking, throw four more ice cubes into the bottom of oven. Bake for another 15-18 minutes, or until rolls are golden brown, 205F internally.

Cool. Remove rolls from oven and cool on a rack at least 10 minutes if serving for dinner, or a minimum of 45 minutes if storing for later.

PIZZA DOUGH INSTRUCTIONS
Divide dough and prepare transfer surfaces. Turn the dough out onto a floured board or counter. Divide each 1 lb of dough into 2 crust portions. Prepare 2 rimless baking sheets for transfer by lining with parchment paper.

Preheat the oven to broil on HI for at least 15 minutes and place the oven rack about 6 inches from the flame. Place a cookie sheet, pizza pan/stone, or baking steel into the oven to preheat.

Roll out each portion of dough to a size and thickness to preference ( 1/8 - 2 inches thick and 10-14 inches wide).

Place dough on prepared sheets. Fold each round of dough in half, then half again to make lifting easier. Place dough on parchment paper covered cookie sheets. Allow crusts to proof while oven comes to temperature.

Broiling & Baking. One at a time, using the parchment paper, transfer the dough onto the hot broiler pan, pizza steel, or baking stone. It may help to use a 'jerking' motion to slide the dough onto the pan. Return the preheated pan to the oven and broil each crust 4 to 6 minutes on high, watching very carefully. Broil just until the crust browns and slightly bubbles, removing immediately after it reaches this level of cooking. Remove crust from oven, then flip the dough, and return to the oven, broiling again, another 4 to 6 minutes or until 2nd side browns. Remove the crust from the oven and repeat with 2nd crust.

Top with sauce, cheese and any desired toppings.

Return topped pizza to the broiler for 1-3 minutes or until the cheese melts and cheese begin to turn brown.

Cut into wedges and serve immediately.