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.