I’m still messing around with the pizza dough, partly to see if it’s worth my while to supply a local restaurant with buns. So yesterday I did the same buns + some wholemeal – very slightly raising the hydration for the wholemeal, knowing that I will probably have to raise it again.
Buns came out OK. Trimmed the dough after turning it out of the plastic box for dividing. Used the trimmings as a starter for the next batch (yeah, I know it has salt in).
Mixed the next batch, let it sit around a couple of hours (no stretches) before putting it in the fridge overnight. Not much movement so let it sit around in the kitchen for a couple of hours before improvising a focaccia.
Few cubes of mozzarella, some rolled up slices of serrano, cherry tomatoes, basil leaves, Big G’s magic elixir.
I’ll have some of that! Looks lovely Mick!
Sue wanted me to make a couple of crostini for a starter and I got a bit carried away. Never mind, the neighbours benefited