Started a Biga Saturday morning and made the dough that evening.
Dough went immediately into the fridge and came out this afternoon around 2:00.
Left on the counter until 5:30 and then divided the dough in to four portions for baguettes and two for pizza. One was large enough for Matt to make his own pizza. He bakes his in the oven because they are too big for the Ooni.
And I made a smaller pizza for Moe and I to share. Pepperoni and olives, both green and black.
And I baked the four baguettes in the CSO. The last one just came out of the oven.
Sliced for breakfast.
Makes the best toast.