This weeks bread, or at least half of this weeks bread dough went towards  Roasted Garlic and Cheddar Baguettes.  

A double batch of French Baguette dough was kneaded up this morning, given one rise and then because I had to go out, it was refrigerated for about 4 hours.  By the time I got home, the dough was just about ready to blow the top off of the dough pail so I knocked it down again and left it out on the counter to come to room temperature and rise for a third time.   It was then tipped out on to  the pastry/dough board and divided in half.  One half went back into the  pail and is in the fridge for a few more days.  I’m working Thursday through Sunday but I’ll have Moe take the dough out of the fridge a few hours before I get home either on Friday or Saturday so I can bake a few more loaves or maybe a pizza.