I started three more batches of dough on Sunday morning before leaving for work. Each batch was the same. 600g of flour, 63% hydration (375g water), 1g of yeast and 15gs of salt. After the last stretch and fold the containers went into the fridge for a long cold fermentation, to be baked over the…

I’ve been making this recipe for many years, more than 30 years. It is a great dinner party recipe because much of it can be made a head and finished at the last moment. I’ve made it often as a special celebration dinner, including more than once for our Anniversary. I hadn’t made it in…

Homemade Italian sausage patties with Rigatoni for dinner tonight. Made the sausage mix earlier in the day so the flavours had time to meld. I’ve been playing around with the recipe and decided to try something a little different. I combined my favourite pork and basil meatball recipe with my Italian Sausage recipe. Like most…

I’ve been baking baguettes and pizza from the same basic dough for a number of years now. I use the same method, the Autolyze, Stretch and Fold method. About they only I do different is to vary the hydration. Lately though I have been using 63% as the norm. And I will vary from same…