"Recipes are meant to be shared"...Ann Thibeault

Tuesday, November 24, 2015

Pizza Night

Started two Bigas Saturday night, 
and Sunday morning  I made the dough. 

Two batches. 

One I left in the fridge for an overnight bulk fermentation,
 and the other,  Matt took out of the fridge 
Sunday afternoon around 3:00  
so that the dough would be ready to use to make pizzas 
by the time I got home from work. 

I baked two Pizzas

This one was out of the oven first. 
This is a Greek Pizza for Matt.

Topped with potatoes seasoned 
with garlic, oregano and fresh squeezed lemon juice.

The dough was stretched out very thin 
and I was afraid that I wouldn't get the rim that I like. 

But the rim puffed up beautifully.

The second pizza out of the oven 
was for Moe and I.

Topped with Italian Sausage, Mushrooms 
and fresh Mozzarella.

Both pizzas were baked on a stone, 
placed on the second from the top rack in the oven.
Baked at 550°F.

This is my favourite dough to use for both 
baguettes and pizza.

The recipe for the dough can be found here.

Wednesday, November 18, 2015


I started using a Biga to make bread about 20 years ago.

Recently though I have been playing around with some other 

Last week I went back to using a biga and now I can't remember why I ever stopped.

This is definitely my favourite bread.

I started a biga Saturday night just before going to bed. 

This biga was made from
 1g of yeast 
 220g of water
220g of flour

It takes less than two minutes to mix and then it just gets 
left covered on the courter overnight to rise. 

 By morning it had more than doubled and was quite bubbly. 

I added another

530g of flour
 290g of water
1g of yeast
 20g of salt.

This was a 750g batch of dough at 68%. 
So the total amount of yeast in the whole thing was just 2g. 
Just slightly more than 2/3rds of one teaspoon.

I use the autolyze, stretch and fold method.

Mix the flour, water and 1 g yeast
into the biga,

Autolyze for 20 to 30 minutes.

Add the salt,
incorporating into the dough using the pinch and fold technique.

Autolyze again for 20 to 30 minutes.

Do series of stretch and folds, (four to six)  20 to 30 minutes apart.

After the last stretch and fold, either leave it covered on the counter
until tripled or place in fridge over night (or a few days) for cold bulk fermentation.

When ready to use, take it out
a couple of hours in advance for the dough to
warm up before proceeding.

The dough went into the fridge and was left until Monday morning.

Left it on the counter for a little more than an hour, 
just to take the chill off and then shaped into two long baguettes.

I almost screwed up. 

The one baguette was 24inches long.

Getting it into the oven and on to a stone was a little problematic. 

My transfer board was a few inches too short. 
Thankfully I don't have a shortage of wood around here
 so I was able to get the baguette on to the stone 
on the diagonal giving me just enough surface for 24".

The second baguette was only 22" so not a problem.

Really happy with  the crust

and the 


Moe couldn't resist having warm 
buttered baguette.


Related Posts Widget for Blogs by LinkWithin