This bread makes the best toast.
I kneaded up a large batch of bread dough on Tuesday morning. Baked four baguettes on Wednesday and saved half the dough to make pizza and two more loaves of bread Thursday night. Moe took the dough of the fridge an hour or so before I got home from work so that it could come to room temperature.
Thin crust Pizza topped with my own pizza sauce, fresh mozzarella, sauted mushrooms and chorizo.
And I had enough dough leftover to bake two more small loaves of bread.