Made my pizza dough – the same Cheese Board conversion – on Wednesday, put it in the fridge to bake some time Thursday or Friday. Thursday got taken out to lunch by Sue. Friday was given fresh, free-range duck eggs – made huevos rancheros instead.
Saturday morning while herself is in the bath, turned on the oven, took out the dough, oiled a baking tray, turned out the dough, gently stretched it out. When the oven was up to heat, finished stretching, dimpled, spooned over Big Gs famous elixir (emulsion of olive oil, water and salt).
By the time she’s out of the bath …. breakfast is served!
Made a great baguette with the same left-over dough the other week. Turning out to be a very useful formula.
The PArtisan Baker 