The 25 Minute No Knead Dough I Use to Make Everything
Directions
- 1Add 450g of warm water (around 90°F/32°C) into a 6-quart high-sided lidded container.
- 2Add 450g of warm water (around 90°F/32°C) into a 6-quart high-sided lidded container.
- 3Add 450g of warm water (around 90°F/32°C) into a 6-quart high-sided lidded container.
- 4Add 7g of instant yeast to the water and stir to combine.
- 5Add 7g of instant yeast to the water and stir to combine.
- 6Add 7g of instant yeast to the water and stir to combine.
- 7Add 20g of sugar, 20g of olive oil, 15g of salt, and 680g of all-purpose flour to the mixture.
- 8Add 20g of sugar, 20g of olive oil, 15g of salt, and 680g of all-purpose flour to the mixture.
- 9Add 20g of sugar, 20g of olive oil, 15g of salt, and 680g of all-purpose flour to the mixture.
- 10Stir the ingredients with a sturdy spoon until the flour has absorbed most of the water and the dough forms a lumpy mass that can no longer be stirred.
- 11Stir the ingredients with a sturdy spoon until the flour has absorbed most of the water and the dough forms a lumpy mass that can no longer be stirred.
- 12Stir the ingredients with a sturdy spoon until the flour has absorbed most of the water and the dough forms a lumpy mass that can no longer be stirred.
- 13Wet your hand and finish mixing the dough by squeezing and bringing everything together until it's just hydrated flour.
- 14Wet your hand and finish mixing the dough by squeezing and bringing everything together until it's just hydrated flour.
- 15Wet your hand and finish mixing the dough by squeezing and bringing everything together until it's just hydrated flour.
- 16Cover the container with a lid and set it aside for 25 minutes at room temperature to allow for a short spurt of fermentation.
- 17Cover the container with a lid and set it aside for 25 minutes at room temperature to allow for a short spurt of fermentation.
- 18Cover the container with a lid and set it aside for 25 minutes at room temperature to allow for a short spurt of fermentation.
- 19After 25 minutes, the dough will have risen by about 50%, and the flour will look more hydrated.
- 20After 25 minutes, the dough will have risen by about 50%, and the flour will look more hydrated.
- 21After 25 minutes, the dough will have risen by about 50%, and the flour will look more hydrated.
- 22Place the covered container with the dough into the refrigerator to ferment overnight (or for 24 to 48 hours for best results).
- 23Place the covered container with the dough into the refrigerator to ferment overnight (or for 24 to 48 hours for best results).
- 24Place the covered container with the dough into the refrigerator to ferment overnight (or for 24 to 48 hours for best results).
- 25After overnight fermentation in the fridge, the dough will have risen about two and a half times and be full of gas bubbles.
- 26After overnight fermentation in the fridge, the dough will have risen about two and a half times and be full of gas bubbles.
- 27After overnight fermentation in the fridge, the dough will have risen about two and a half times and be full of gas bubbles.
- 28Flip the overnight dough onto a lightly floured surface.
- 29Flip the overnight dough onto a lightly floured surface.
- 30Flip the overnight dough onto a lightly floured surface.
- 31Pull the dough outwards left and right by about 6 inches to prepare it for shaping.
- 32Pull the dough outwards left and right by about 6 inches to prepare it for shaping.
- 33Pull the dough outwards left and right by about 6 inches to prepare it for shaping.
Ingredients
- 450 g warm water
- 450 g warm water
- 450 g warm water
- 7 g instant yeast
- 7 g instant yeast
- 7 g instant yeast
- 20 g sugar
- 20 g sugar
- 20 g sugar
- 20 g olive oil
- 20 g olive oil
- 20 g olive oil
- 15 g salt
- 15 g salt
- 15 g salt
- 680 g all-purpose flour
- 680 g all-purpose flour
- 680 g all-purpose flour
Equipment
6-quart high-sided lidded containerspoonovenpizza peelthermometer
Tips
- Starting with warm water (around 90°F/32°C) gets the fermentation off to a vigorous start and helps the yeast stay active in the fridge.
- Dry active yeast can be used as a direct substitute for instant yeast, but instant yeast gets the fermentation started much faster.
- For a quicker option, ferment the dough at room temperature for an additional 90 minutes after the initial 25-minute fermentation. Be warned, this dough will be weaker and have less flavor.
- For best flavor and strength, ferment the dough in the fridge for 24 to 48 hours. It can be stored in the fridge for up to 7 days.
- To shape the dough, gently pull it outwards from left to right on a lightly floured surface.