Two doughs made on Monday, one using a sourdough Biga and one with just sourdough discard.

Divided the dough made with the Biga into one 550g gram piece and one 350g piece.

Both destined for pizzas.

Matt made his pizza Tuesday.

The 350g of dough went into the fridge with the remaining 1200g of dough for a cold fermentation.

Took the remaining dough out of the fridge Tuesday night and left it on the counter until 4:00 AM Wednesday.

Baked six mini baguettes.

I made my favourite all pork, garlic and basil meatballs on Tuesday

and we had spaghetti and meatballs for dinner.

Wednesday Moe had a meatball sandwich on one of the mini baguettes.

The 350g dough I took out around noon Wednesday

and baked a Margherita pizza for Moe and I for dinner.

The second dough, made with 60g of discard and 1g of yeast, came out of the fridge last night

and I baked 7 baguettes this morning.

My Basic Recipe

Used for baguettes, boules and pizza.

1000g flour

2g yeast

15g salt

700g water (70% hydration)

Use the autolyze, stretch and fold method,

mix all the ingredients by hand. Cover and let rest for at least one hour.

Do a series of stretch and folds( at least 3, usually 4) with an autolyze rest in between stretch and folds.

(I usually allow at least 30 minutes if not longer )

Place the dough in a container and cover with lid.

I usually place the dough immediately into the fridge and leave anywhere from

one to 4 days. (the most I’ve left it was 9 days and dough was still good).

When ready to use, take the dough out of the fridge and leave on the counter for 7 to 8 hours.

(I usually take it out around 8:00 PM and it is ready to use by 3:00. (My normal wake up times).

Divide, preshape, rest, finish shaping. Proof and bake.

If making pizza, the dough comes out in the morning so it is ready to use by dinner time.

SOURDOUGH VERSION

172g of sourdough discard

86 g of flour

86g of water

Stir well, cover and leave on counter to at least double.

Add to the above recipe.

(No need to add yeast. But for insurance, add .5 to 1 g of yeast)

(Note: I often reduce the recipe when making dough for just one or

two pizzas)

This will give you enough dough for a large 17″ to 18″ pizza.

300 grams of flour

210 grams water

1/2 to 1 g yeast

Use the same autolyze stretch and fold method.