Another baking post.
I’m trying to get back again to baking all the bread we eat.
Earlier this week I kneaded up another batch of dough, started with a biga.
I baked four baguettes and then the remaining dough went into the fridge for two days.
I took the dough out of the fridge Thursday afternoon and left it on the counter so it could come to room temperature.
I made a pizza
topped with my sauce, pepperoni and mushrooms.
And I had enough dough left for a large loaf of bread.
A basic outline. Season to suit your own taste.
1 28 oz can quality Italian Tomatoes
2 cloves of garlic
2 to 3 Tablespoons olive oil
salt and pepper
Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together. NOTE: I use a stick blender and blend all of these ingredients right in the can.