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The 25 Minute No Knead Dough I Use to Make Everything

Name: The 25 Minute No Knead Dough I Use to Make Everything
Ingredients: 450 g warm water (86–90 °F, 2 c); 7 g instant yeast (2 ¼ t); 20 g sugar (1 ½ T); 20 g olive oil (1 ½ T); 15 g salt (2 ½ t); 680 g all-purpose flour (3 ¾ c)

This dough is designed to be easy to make, versatile and delicious. While there are 5 things I use it for in this recipe, I’m sure you could use it to make a number of other things. Add this dough to your repertoire and have some fun with it.

Ingredients

THE EVERYTHING DOUGH RECIPE:

450 g warm water, 86–90 °F, 2 c
7 g instant yeast, 2 ¼ t
20 g sugar, 1 ½ T
20 g olive oil, 1 ½ T
15 g salt, 2 ½ t
680 g all-purpose flour, 3 ¾ c

Instructions

THE EVERYTHING DOUGH RECIPE:

Combine the warm water in a tall, lidded 6 -qt container. Stir in yeast then add the sugar, olive oil, salt, and flour.
Stir with a sturdy spoon for 15 seconds until a shaggy mass forms. Wet your hand and squeeze the dough until it is homogenous.
Cover and rest at room temperature for 20-25 minutes or until the dough has risen by about 50%.
Refrigerate overnight (or ferment 90 minutes more at room temperature for same-day use). The dough can stay in the fridge up to 7 days.

LARGE LOAF:

Flip cold dough onto a lightly floured surface, sticky side up. Stretch‐and‐fold the left and right sides, then the remaining corners. Flip seam-side down and tighten by tucking and rolling 20–30 times.
Dust a proofing basket and the loaf with flour. Place seam-side up; proof 45–75 minutes at about 80 °F.
Preheat a Dutch oven to 480 °F/250C (25 minutes).
Turn loaf seam-side down into the hot pot, dust with semolina, score six 1-inch-deep slashes, cover, and bake 20 minutes. Remove lid; bake 25–35 minutes more. Cool on a wire rack.

BAGUETTES:

Divide cold dough into four 300 g pieces; preshape tight rounds, cover, and rest 15 minutes.
Flatten, roll, and taper each piece to a 12″/30cm cylinder. See video for technique. Place seam-side down on pan-sprayed parchment, 4″/10cm apart; cover and proof 45–60 minutes.
Slash four 45° cuts, mist with water, cover with an inverted foil pan, and bake 15 minutes at 450 °F/230C. Remove cover; bake 15 mins more.

PIZZA:

Divide dough into four 300 g pieces and preshape into loose balls; rest covered, 30–40 minutes on an oiled sheet tray. Preheat oven with steel or stone to 550 °F/285C.
Press and stretch one ball to a 10-11-inch round, transfer to a semolina-dusted pizza peel, sauce and top, stretch pizza to 12-13″, then bake 6–10 minutes.

BAGELS:

Divide dough into eight 150 g pieces; preshape and round into tight balls; rest 15 minutes.
Bring 2000 g/mL water and 50 g molasses to a boil.
Roll each ball to an 8-inch rope, seal into a ring, proof on an oiled sheet pan.
Boil 15 seconds per side, seed as desired, bake on soaked burlap boards, bottom side up for 5 minutes at 475 °F/245C. Flip onto a baking steel, and bake 15 minutes more.

SOFT PRETZELS:

Divide dough into eight 150 g pieces; preshape into 8-inch cigars; rest 10 minutes.
Boil 2000 g water with 225 g baking soda.
Roll each piece to a 24″/60cm tapered rope; twist into a pretzel.
Boil 10 seconds per side, transfer to an oiled sheet tray, salt generously, and bake 18–22 minutes at 425 °F/220C.