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 📧 SIGN UP FOR MY EMAIL LIST: https://www.brianlagerstrom.com/subscribe 🔪MY GEAR: HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT 6qt MIXING BUCKET: https://amzn.to/3RMp0v3 BAKING STEEL: https://amzn.to/3SeoAxB PROOFING BASKET: https://amzn.to/3GOh4ab PROOFING BOX: https://amzn.to/4cW195X LODGE COMBO COOKER: https://amzn.to/4k1rPEI DUTCH OVEN: https://amzn.to/430kuhK BAGUETTE PAN: https://amzn.to/4jB7A0w HALF SHEET TRAY LID: https://amzn.to/4iJ767y BAGEL BOARDS: https://amzn.to/4lUtQnK AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** 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 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3