The 25 Minute No Knead Dough I Use to Make Everything

This is the most versatile, simple, no-knead dough you can make. Use it for pizza, bagels, baguettes, loaves of bread, pretzels, EVERYTHING. Get 50% Off Your One Month Trial with Trade, at https://drinktrade.com/brian

▶️WATCH NEXT:
EASIEST PIZZA DOUGH: https://youtu.be/VJu3YCykO_0?si=PPfcQzj1Gr1GUrmy
EASIEST SOURDOUGH RECIPE: https://youtu.be/dtWFkODWxBg?si=DTPHcaH1a9Mu4-Lx

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THE EVERYTHING DOUGH RECIPE:
∙450 g (2 c) warm water, 86–90 °F
∙7 g (2 ¼ t) instant yeast
∙20 g (1 ½ T) sugar
∙20 g (1 ½ T) olive oil
∙15 g (2 ½ t) salt
∙680 g (3 ¾ c) all-purpose flour
1. Combine the warm water in a tall, lidded 6 -qt container. Stir in yeast then add the sugar, olive oil, salt, and flour.
2. Stir with a sturdy spoon for 15 seconds until a shaggy mass forms. Wet your hand and squeeze the dough until it is homogenous.
3. Cover and rest at room temperature for 20-25 minutes or until the dough has risen by about 50%.
4. 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
1. 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.
2. Dust a proofing basket and the loaf with flour. Place seam-side up; proof 45–75 minutes at about 80 °F.
3. Preheat a Dutch oven to 480 °F/250C (25 minutes).
4. 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
1. Divide cold dough into four 300 g pieces; preshape tight rounds, cover, and rest 15 minutes.
2. 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.
3. 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
1. 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.
2. 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
1. Divide dough into eight 150 g pieces; preshape and round into tight balls; rest 15 minutes.
2. Bring 2000 g/mL water and 50 g molasses to a boil.
3. Roll each ball to an 8-inch rope, seal into a ring, proof on an oiled sheet pan.
4. 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
1. Divide dough into eight 150 g pieces; preshape into 8-inch cigars; rest 10 minutes.
2. Boil 2000 g water with 225 g baking soda.
3. Roll each piece to a 24”/60cm tapered rope; twist into a pretzel.
4. Boil 10 seconds per side, transfer to an oiled sheet tray, salt generously, and bake 18–22 minutes at 425 °F/220C.

CHAPTERS:
0:00 The Everything Dough Recipe
3:21 Making a big loaf of bread
7:10 Making baguettes
10:29 drinking coffee
11:39 Making pizza
14:45 Making bagels
18:17 Making pretzels

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