Last Weeks Bread.
I fed both starters and made a biga on Thursday at 11:00 AM.
I then left to drive down to Victoria.
By the time I got back the starters had both doubled and the biga was ready to use.
In less than three hours.
I kneaded up a batch of dough with 1000 g of flour, 530 g of biga, and 680 g water.
Before bed, I baked four baguettes with half the dough
and the other half went into the fridge.
I had intended to use the remaining dough Friday night to bake a pizza.
But that didn’t happen.
I was late getting home from work and
besides it was too hot to even think of heating the oven to 550°F .
I know that a lot of people like leftover pizza for breakfast.
I’m not one of them. But a fresh baked pizza for breakfast is a whole other story.
So, I got up at 3:30 Saturday morning
took the dough out of the fridge and went back to bed.
Got up again about 5:15.
I had enough dough to make one loaf of bread and one pizza.
While the loaf was rising, I made the pizza sauce.
Seasoned ground pork for Italian sausage and sauteed enough for the pizza.
And then sauteed mushrooms.
By 6:30 Moe was eating pizza in bed watching the women’s British Open.
And I had enough dough left to bake one loaf of bread.
thibeaultstable.com 
You have the magic touch with yeast doughs, Ann. My mother had that same gift too, but unfortunately she didn't pass it on.