Nothing to complain about this week I’m afraid. Four books sold to Iceland, West Sussex, Texas and Ipswich, another awaiting confirmation from someone on an airbase somewhere in Turkey. Picked up a bakery consultancy gig.
This meant my pizza dough stayed in the fridge for a third day.
Knocked it back:
Gave it a couple of stretches in the course of an hour. Removed 180g x 2 for pizzas – pressed the rest out in an oiled tray. Proved the pizzas for about an hour and a half:
Proved the remaining dough for about another hour. Then cut the rectangle into four strips, stretched them straight onto a floured baking sheet and into oven.
They ain’t pretty but they make fabulous baguettes:
And, as you can see, once again it’s sunny in Slate City.
That Dough Again
5 thoughts on “That Dough Again”
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The PArtisan Baker 
You can’t beat long fermented baguettes, though I have not been brave enough to go past 36 hrs. Nice bread, pizza looks good too.
Hmmm, I’ve stretched the fermentation over six days and it still makes pretty good baguettes.
Well, Possum, that’s because you’re in the Antipodes and therefore upside down. So gravity helps your dough rise.
I did a 36 hr ferment this weekend and they were fantastic.
It’s funny but my long fermented doughs are almost always unplanned i.e. I have this pizza dough in the fridge and it’s about time I used it up.