The dough was made on Thursday and left in the fridge for
a longer fermentation.
This was a 1000g batch destined for both pizza and loaves.
Dough was taken out of the fridge Friday afternoon around 3:00 to give it
time to warm up.
I made two pizzas with half the dough and the other
half went back into the fridge for another 24 hours.
First pizza out of the oven was dressed for
Matthew.
Basically a Margherita with olives.
and the second one
topped with Italian sausage and mushrooms.
The remaining dough came out of the fridge around 4:00 on Saturday
and was ready to shape around 6:30.
Baked last night.
Four small Boules
Sliced this morning.
Love the shine on the crumb.
Moe’s breakfast.
Toasted and topped with poached eggs with a
side of sausage.
thibeaultstable.com 
Your bread skills make me crazy!
The pizzas look delicious, the bread looks delicious, but Moe's breakfast has me drooling.