{"id":"4d21529d-b803-477a-91be-40a3ac738fbd","url":"https://recipestripper.com/recipes/4d21529d-b803-477a-91be-40a3ac738fbd","source_url":"https://artisanbreadinfive.com/2023/01/27/11510/","title":"Master Recipe for Stored-Dough European-Style Loaf","description":"The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why the method saves you so much time– all the mixing and prep is divided over four one-pound loaves (a little less to be exact, about 0.9 pounds).","servings":4,"servings_text":"4 one-pound loaves","prep_time":"2 hours","total_time":"2 weeks","ingredients":[{"text":"3 cups (1 1/2 pounds/680 grams) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)","item":"(1 1/2 pounds/680 grams) lukewarm water","quantity":3,"unit":"cup","preparation":"you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast"},{"text":"1 tablespoon granulated yeast ( you can use any kind of yeast including products labeled as instant, “quick,” rapid rise, bread machine, active dry, or even fresh cake yeast (which isn’t granulated)*. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces (37g).","item":"granulated yeast ( you can use any kind of yeast including products labeled as instant, “quick,” rapid rise, bread machine, active dry, or even fresh cake yeast (which isn’t granulated)*. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces .","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":37,"unit":"g"}},{"text":"1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)","item":"Morton Kosher Salt","quantity":1,"quantity_max":1.5,"unit":"tbsp","preparation":"adjust to suit your taste or eliminate it all together. Find more information here"},{"text":"6 1/2 cups (2 pounds/910 grams) all-purpose flour (the recipe’s tested with typical supermarket flour. If you use a higher protein flour check here)","item":"(2 pounds/910 grams) all-purpose flour","quantity":6.5,"unit":"cup","preparation":"the recipe’s tested with typical supermarket flour. If you use a higher protein flour check here"}],"instructions":[{"number":1,"text":"In a 5 or 6 quart bowl or lidded dough bucket (the lid is sold separately), dump in the water, and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together."},{"number":2,"text":"Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk which is one of the tools that makes the job so much easier!"},{"number":3,"text":"Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough."},{"number":4,"text":"Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape (you can put a little hole in the top of the lid so that you can close the lid and still allow the gases to get out. It doesn’t take much of a hole…"},{"number":5,"text":"Allow the dough to sit at room temperature for about 2 hours to rise (it may take longer). When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.)"},{"number":6,"text":"DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.)"},{"number":7,"text":"The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime."},{"number":8,"text":"For the first two days of storage, be sure to leave the lid open a crack, to allow gasses to escape. After that, you can usually snap down the lid on plastic contains without problems, because they’re usually not entirely airtight. BUT, DON’T SEAL GLASS CONTAINERS OR THEY MIGHT SHATTER."},{"number":9,"text":"The flavor will deepen over that time, developing sourdough characteristics. If the dough develops a hard crust, you can usually fold that into the next loaf, but it may create a hard area in the crumb. If you want to prevent this, scrape off the crust before using."},{"number":10,"text":"Transfer the dough into smaller containers as you deplete it to prevent the crust from forming, and close the non-airtight container after two days."},{"number":11,"text":"The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container."},{"number":12,"text":"Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out."},{"number":13,"text":"You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.)"},{"number":14,"text":"Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. This video shows the technique for shaping this very wet dough. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *Sewing Shears can be nice because of the long blade. I just dedicated a pair to the kitchen."},{"number":15,"text":"Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.)"},{"number":16,"text":"You will notice that the loaf does not rise much during t"}],"date_published":"2026-10-29T23:42:14.891226+00:00","date_modified":"2026-10-29T23:42:14.891226+00:00"}