Sourdough Baguettes and Pizza

Baked two baguettes last night and a pizza.

Italian Sausage and Olives.

Sliced one of the baguettes for Moe’s breakfast.

Made Moe grilled Italian sausage on a grilled baguette with sauteed onions for breakfast.

3 Comments Add yours

  1. Gwen says:

    Where do we find you recipes ? Everything looks so good but I can’t find the recipes

  2. Hi Gwen, I’ve had my blog for almost 14 years so there are a number of posts with recipes and over the years some methods and recipes have evolved , especially in how I make my bread doughs. I use the same dough I use for baguettes to make my pizza crust. I’ve tried many different pizza recipes over the years and haven’t found one I like better than the one I use. Here is a link to the basic recipe I use for both. I use the autolyze, stretch and fold method. I usually give the dough(s) at least 24 hours in the fridge for a cold fermentation , but anywhere up to 3 to 4 days and occasionally 5. Pizza benefits from 2 to 3 days in the fridge before using. And you can make this dough with yeast or a sourdough version. If you have any questions I will be happy to help.


  3. Gwen says:

    Thank you for taking the time to reply. You recipes look amazing . I will have a better look at your older posts after Christmas . Merci beaucoup.

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