I like what Brian lagerstrom does in his youtube videos. The video shows how to make and use a no-knead dough that can be used in a number of ways including breads, pizza, and pretzels with very little work.
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I love his videos. -
Looks fine for bread. I've been through a ton of pizza dough recipes to get the crust and base as close to perfect as possible . Pizza dough just seems to require a bit more time and handling steps along with proper hydration. Will give this a try for bread, it's not too far off from what I am currently doing for no knead.Comment
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I enjoy his vids too, and nearly each one has at least one hint/process step that is a time or effort saver. I suspect the outcome has some range of compromise in outcome (e.g. he has a couple bagel specific vids that are......fussier). As captainlee says, he has a specific preferred pizza outcome that this "all purpose" might not quite meet.Comment
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After living on Long Island for several years, I became very particular about bagels. I have never had a bagel made in this area, (except made by me), that was close to a real bagel, (I call 'em BSOs - bagel shaped objects). However, there used to be one shop that "imported" par baked bagels from NY that were good.
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