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.
- 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
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.