busybee Food

Here’s the bread dough recipe I’ve been using for a while. I mostly use it for pizza crusts but it’s also great for loaves and rolls and a bunch of other stuff. It’s adapted from the simplest recipes and techniques in Artisan Bread in Five Minutes a Day (affiliate link). There is also a newer edition (affiliate link) of the book although I haven’t seen what’s different in it.

Ingredients

• 3 cups warm water
• 1.5 tbsp active dry yeast
• 1.5 tbsp coarse salt (sea salt, kosher salt, etc.)
• 4 cups bread flour
• 2 cups whole wheat flour
• ¼ cup rye flour

Directions

In a large container (I use one of these food storage boxes (affiliate link) — don’t forget the lid! (affiliate link)) combine the water, yeast, and salt. Wisk until consistent.

Then add the flours and stir until of consistent hydration.

That’s it! Now you just let it rise for a while, and then tear off a hunk of the dough and use it for whatever you want. Keep it in the refrigerator; cover it tightly if you like it to get a beer-like aroma, otherwise leave it cracked open a bit and just make sure you keep on adding enough moisture every few days.