1
In a roughly six-quart, high-sided lidded container, combine the warm water, instant yeast, sugar, olive oil, salt, and flour.
2
Stir with a sturdy spoon until the flour absorbs most of the water, then use a wet hand to squeeze and bring the dough together—no kneading needed at this stage.
3
Cover and let the dough rest at room temperature for about 25 minutes to kickstart fermentation.
4
Refrigerate the dough to cold-ferment overnight (8–24 hours minimum) up to 7 days; flavor deepens with time, with 24–48 hours being the sweet spot for taste and workability.
5
For a boule: shape the dough by folding in the edges to build tension, then use a tuck-and-turn motion to tighten it into a smooth ball. Place seam-side up in a well-floured proofing basket and let it rise for about 45 minutes to 1 hour 15 minutes.
6
Preheat a Dutch oven at 480°F for 25 minutes. Dust the loaf with semolina, flip it into the pot, snip a few slashes on top, then bake covered for 20 minutes and uncovered for another 25–35 minutes until deeply browned.
7
For baguettes: divide dough into ~300g portions, pre-shape and rest 15 minutes, then roll into long tubes and proof 45–60 minutes. Score diagonally, mist with water, cover with foil, and bake at 450°F for 15 minutes covered, then about 15 more minutes uncovered until golden and crisp.
8
For pizza: divide dough into ~300g balls, shape loosely and rest 30–40 minutes, then stretch by hand into a 12-inch round. Top with sauce, mozzarella, and pepperoni, and bake in a 550°F oven for 6–10 minutes until crisp.
9
For bagels: divide dough into ~150g pieces, shape into balls with extra kneading for chewiness, rest 15 minutes, then shape into bagels. Boil each side 15–20 seconds in molasses water, coat with seeds, proof seam-side down on damp burlap for 5 minutes, flip onto a baking surface, and bake about 20 minutes until golden.
10
For soft pretzels: divide dough into ~150g pieces, shape into cigars and rest 10 minutes, then roll out to 24 inches and twist into pretzel shapes. Boil each in a baking-soda water bath for 15–20 seconds, sprinkle with coarse salt, and bake at 425°F for 18–22 minutes until deeply browned.
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