I started a batch of dough on Monday.
Most of it went into the fridge for a 24 hour fermentation.
But I took enough out to make dinner.
Tarte Flambee – Flammkuchen
Topped with garlic seasoned Creme Fraiche
sauteed onions and bacon.
The bacon is on one side only because Matt doesn’t like pork.
I took the rest of the dough out of the fridge at 5:30 AM today
and the dough was ready to shape at 7:45 AM.
Tipped it out on to a well floured board.
Cut into portions using a stainless dough scraper.
Careful not to degas.
Shaped into eight small Boules.
Left to proof until almost doubled.
Just out of the oven.