May 8, 2024

5 Minute Basic Bread Dough

If you’ve been looking for a great bread dough that can be made ahead of time and baked as needed, look no further! This is a versatile dough which can be formed into a large variety of shapes. Add any mix-ins you wish and the possibilities are endless! This recipe is formulated by weight because it’s more accurate and we highly recommend customers use a kitchen scale when baking bread. This recipe is simple to divide in half or to double!I developed this recipe for our customers using both of our amazing flour blends.

5 Minute Basic  Bread Dough

5 Minute Basic Bread Dough

Servings 2 loaves, 1 pound each | Prep Time 3 hours or overnight | Cook Time 30-45 min 


  • 6 cups (960g) Better Batter Original Flour
    • OR 810g Better Batter Artisan Blend (gum/rice free blend) don’t add the psyllium husk
    • OR 840g Better Batter Bread Flour
  • 840g warm water (heated to 105-110°F)
  • 70g sugar or sugar substitute
  • 18g salt
  • 100g neutral oil (leave out oil if you want more of a crust on your bread)
  • 14g Instant or Rapid Yeast or Active Dry Yeast
    • Using Active Dry Yeast: Add the active dry yeast and the sugar into the warm liquid. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe.


Add Better Batter Flour (Original, Artisan, or Bread) into the bowl of a stand mixer.

Add all remaining ingredients and mix with the paddle attachment. Begin on low to combine, then increase to high speed for 6-8 minutes until dough is cohesive and fluffy. Remove dough from bowl.

Place in a 6 quart plastic container with lid or large bowl.

Cover with plastic wrap and allow dough to hydrate/rest 12 to 24 hours (40°F).  Allow the dough to rest for no more than 5 days. The longer it rests, the more flavor it develops.

Baking more than one loaf at a time? You will need to double the amounts of ingredients and adjust the rising/baking times if preparing more than one loaf at a time. Whenever you want to bake bread, measure out 1lb of dough.


Measure. You may measure out 2lbs per loaf. Follow the instructions for proofing and baking.

Shaping. Using additional flour to coat a rolling surface, flatten out the dough, sprinkling more flour on top. This should help you manipulate the dough – it will still be very sticky! Shape as desired.

Rise & Bake. Let rise and bake until golden brown or internal temperature reaches it temperature of 210° F) 






Shaping method #1
To get the traditional coiled shape of artisan bread use a brotform dough rising basket & rub flour all over the basket. Place the shaped loaf (smooth side down) into the floured basket and cover with lightly greased plastic wrap.


Shaping method #2
Place the shaped loaf into a floured bowl and cover with lightly greased plastic wrap.


Counter-top Proofing
Proof dough for 45 minutes in a warm place until it is doubled in size. If using cold dough, this can take up to 90 minutes.


Heat baking surface. Preheat over to 475° F for 45 minutes before you intend to bake the loaf. Make baking surface hot by placing 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!


Prep. Remove the plastic wrap from the dough. Sprinkle parchment paper with a little flour and carefully turn the dough onto the parchment paper so that the shaped side is now up. Score the loaf with a serrated bread knife.


Moving. Lift the parchment and loaf together onto the hot baking stone or pan 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.




Turn the dough out onto a floured board or counter.


Divide & Shape. Using one pound of the dough, divide it into 2 equal portions. Shape each one into a long loaf (about 9 inches in length) with pointed ends.


Place & Cover. Place loaves 3" apart on parchment paper that has been sprinkled with flour. Cover with oiled plastic wrap or damp dish towel.


Allow to rise in warm location until doubled in size (about 35 to 55 minutes). Time will really depend on your house. While the dough is rising, preheat oven to 550°F.


Extra Sheet/Pan. In the lower shelf of the oven, put an empty metal baking sheet/pan. This will be used for adding ice cubes to create steam in your oven.


Preheat. If you have a baking steel or pizza stone, place it in the oven and heat for 45 minutes.


Sprinkle with flour. Once the loaves have doubled in size, uncover and sprinkle each loaf with Better Batter flour.


Score 4 diagonal slashes down each French loaf with a lame, razor, or sharp knife.


Place the loaves on the heated 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 30-35 minutes*.

*20 minutes into baking, remove the parchment paper from under the loaves to allow the bottoms crisp.


Finish. The loaves are done when they reach an internal temp of 210°.




Turn the dough out onto a floured board or counter. Measure one 1lb ball of dough.


Divide. 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 larger buns.


Form balls. Gently form balls with each divided segment and place on prepared baking sheet or pan. Larger rolls should be spaced 2 inches apart so they have room to expand. Dinner rolls should be closer together.


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


Preheat the oven to 450° F.

If you are using a pizza stone or baking steel, preheat it for about 45 minutes before baking.


Prep before baking. 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.


Turn temperature down to 375°F.


Ice cubes. After 6-7 minutes of baking, put in four more ice cubes and bake for another 15-18 minutes.


Cooling. Once rolls are baked (golden brown/reaching an internal temp of 205°F), completely cool on a cooling rack for a minimum of 45 minutes.




Turn & Weigh. Turn the dough out onto a floured board or counter. Weigh 1lb dough & divide in half for two crusts.


Cover & proof. Cover with plastic wrap and proof on the counter for 20 to 25 minutes on a floured surface.


Preheat the oven to broil.


Roll out thickness to preference ( 1/8 - 2 inches thick).


Prepare. Fold each round of dough in half, then half again to make lifting easier.


Broiling & Baking. Place the dough on the hot broiler pan, pizza steel, or baking stone and unfold so it lays flat on the pan. Return the pan to the oven and broil 4 to 6 minutes on high. Bake until the crust browns and slightly bubbles.


Flip and bake again 4 to 6 minutes or until the crust browns.


Remove the pan/crust from broiler.


Top with sauce, cheese and any desired toppings.


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


Cut into wedges and serve immediately.