Well, four baguettes was the intention. Mixed the dough yesterday morning for 4 x 200g bags. Should have shaped and proved about 2.00 p.m. and baked about 5.30 p.m. which was about the time I thought maybe it should be put into an induced coma in the fridge because Life had intervened.
440g is the flour weight for four baguettes. What I tend to do these days is mix 400g Shiptons No 4 with 40g bran from home milled grain.
The morning brought other ideas – why not a sausage pizza for lunch and use the rest for buns. So, 400g for the Garlic Lovers Italian Sausage deep pan pizza of Peter Reinhart leaving enough for four 100g buns.
Which is what I did.
As with my 80% hydration dough, the buns have no proving to speak of – shape, flatten rest for about 30 minutes while the oven comes up to 300C top and bottom – dimple and bake for barely 15 minutes.
The pizza (it’s time you bought Peter Reinhart’s Perfect Pan Pizza – it’s changed my thinking in all sorts of ways) is the dough studded with small cubes of cheese, allowed to rise for a good three hours, then additional cheese, sliced garlic in olive oil, sliced sausage. Baked for about 8 minutes at 300C top and bottom, then a layer of sauce, another 8 mins or so in the oven. Sprinkle of oregano.
Getting on for the best I’ve ever made …
The PArtisan Baker 