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.
Each loaf has a whole head of roasted garlic and about 1/2 cup of grated cheddar cheese.