A decent recipe for a variety of applications. Though, I admit I’ve only ever made bread loaves with it. I don’t have the patience or skill to try anything else.

Ingredients

  • 450 g warm water, 86-90 °F
  • 7 g instant yeast
  • 20 g sugar
  • 20 g olive oil
  • 15 g salt
  • 680 g all-purpose flour

In baker’s percentages (rounded):

  • 680 g all-purpose flour
  • 1% yeast
  • 2% salt
  • 3% olive oil
  • 3% sugar
  • 66% hydration

Directions

  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 homogeneous.
  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 for up to 7 days.

Notes

I usually bump the salt to 3%. Refrigerating the dough for at least 48 hours really does improve the flavor; I wouldn’t skip it.

Here’s the original video for folks who want it.