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

Sunday, September 28, 2014

Pizza, Bread and Breakfast

The dough was made on Thursday and left in the fridge for 
a longer fermentation.

This was a 1000g batch destined for both pizza and loaves.

Dough was taken out of the fridge Friday afternoon around 3:00 to give it
time to warm up.

I made two pizzas with half the dough and the other
half went back into the fridge for another 24 hours.

First pizza out of the oven was dressed for 

Basically a Margherita with olives.

and the second one

topped with Italian sausage and mushrooms.

The remaining dough came out of the fridge around 4:00 on Saturday
and was ready to shape around 6:30.

Baked last night.
Four small Boules

Sliced this morning.
Love the shine on the crumb.

Moe's breakfast.
 Toasted and topped with poached eggs with a 
side of sausage.

Friday, September 26, 2014

Getting Ready for the Holiday Season

Just a few of the boards that will be available over the next couple of weeks.

The Holiday Season is just around the corner.
These boards are perfect for serving your favourite appetizers, sushi,
cheeses,  breads, etc...

They also make a wonderful gift.

Charcuterie, Cheese, Bread/Baguette Boards.
All with the beautiful figures of Quilt, Curl and Flame.


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