Baked April 2018 Divided a 500g batch of dough  into 1/3rds.  This is my regular baguette.  The same one I use for most of my breads as well as pizza.  Shaped two small boules and while they were proofing  shaped five Bialys with the remaining dough.  Filled with sauted onions and poppy seeds. Both the…

 Some of what I have been cooking/baking  in the first half of September.  More Bread.  Two 500g batches. In the fridge for two days.  Baked seven small baguettes and a small boule. Saved enough to make Matt a 3 cheese veggie pizza for dinner. Topped with sliced tomatoes, green and red peppers and green and…

All from the same bread dough recipe. Which can be found here: Artisan Bread Recipe Pepperoni Deluxe All Pizzas are baked on a stone on the Grill at about 600°F. Rim Shot. Matt’s pizza.  Matt is a vegetarian. This time he wanted just a simple three cheese pizza. Rim Shot. This was a 500g flour…