Adrian’s All-purpose Dough
This is a really basic recipe that can be added on to, made into different types of bread, and even pizza!
Servings Prep Time
2loaves 7+hours
Cook Time Passive Time
50minutes 6+hours
Servings Prep Time
2loaves 7+hours
Cook Time Passive Time
50minutes 6+hours
Ingredients
Instructions
Base recipe
  1. Combine water, yeast, and sourdough (if using).
  2. Add flour. Mix until combined.
  3. Knead the dough until smooth and slightly tacky, adding flour and/or water as needed.
  4. Sprinkle a third of the salt and of the fillings (if using) onto the bread and fold them in. Repeat twice more.
  5. Place the dough in a covered and greased bowl and leave at room temperature for two hours, giving it a stretch-and-fold on each side every half hour.
  6. If using the dough today, leave out for at least six hours.
  7. If using the dough later, place in the fridge for twelve hours and up to three days. For best results, give it a stretch-and-fold on each side every twelve hours, and dividing the dough at least twelve hours before baking. Be sure to pull the dough from the fridge at least two hours before baking.
  8. When you bake the dough:
  9. Divide the dough into two and placed on floured parchment paper. Shape as desired. Cover and allow to rise as the oven preheats.
  10. Preheat the oven to 450F with a cast iron pot (or two) warming up inside. Leave the lid(s) out of the oven.
  11. Score (if desired) and place the bread(s) into the cast iron pot(s) and cover with the lid(s). Bake at 450F for 15 minutes, lower the temperature to 425F and bake for 20 minutes, then remove the lid(s) and bake for 15 more minutes or until the internal temperature of the bread reaches 180F.
  12. Allow the bread to cool, and then enjoy!
Add-ins
  1. You can easily make it whole-wheat just by replacing up to half of the flour (500 grams) with whole-wheat flour.
  2. You can add whatever fillings you’d like to it. Here are some ideas:
  3. Cheddar cheese squares + dried chives + diced jalapenos.
  4. Dark chocolate chips + dried cherries.
  5. Roasted garlic + rosemary.
Pizza
  1. Keep the dough at a 72% hydration (720 grams water) if using an oven or a 65% hydration (650 grams water) if you are using a grill. Don’t make this whole-wheat as it will ruin the structural integrity of the pizza dough and make it bland.
  2. Refrigerate for two to three days according to the instructions for regular bread, dividing the dough into six pieces instead of two.
  3. Preheat a pizza stone/baking sheet/cast iron grill in a 450F-500F oven or hot grill.
  4. Shape the pieces into 10-12in rounds and add toppings. Bake in the oven for 7-8 minutes or on the grill for 2-3. Times will vary, so the first few batches will need extra watching.
  5. Eat hot.
Ciabatta
  1. Use the pizza recipe, but divide the dough into two and bake for 20-30 minutes in ciabatta shapes.
  2. Remove when the bread reaches about 180F in the center. Let cool before eating.
Recipe Notes