May 23, 2010 - 9:19pm
Today's bake
Greeting TFL,
Just logging another attempt at baguettes w/ pizza for the lost finale. These baguettes are underproofed because I was simply in a hurry to bake off the pizzas before 9pm. I followed the poolish baguette version from "Bread". I baked 2 baguettes at a time. I shaped the last bagutte (left)pair ~30 minutes before the first 2 baguettes were sceduled to finish baking.
I made this pizza dough this morning. Typically, I like to use poolish and/or retard overnight. I belive that gives the bread a nice golden caramel color. However, tasty nonetheless.
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Hey Koloatree, Fine looking Baguettes! and Pizza's, mm your bakes are worth a stare..!
Mebake
^^ Second that!
Very nice koloatree. Personally I think it's a fluke of convenience that pizza dough and garlic bread come from the same dough mix. What could be better? Yours looks great! I think maybe it should be a rule when you make pizza, there has to be enough dough to make a baguette before the pizza for garlic bread.
Eric
Everything looks delicious. The pizza's are mouthwatering!
Sylvia
Your baguettes look very nice! You say that you like to use poolish in your pizza. Did you use the recipe from 'Bread' with biga? Or, did you use the baguette recipe to make the pizza. I am still looking for the perfect pizza dough recipe and your pizza looks very good.
Salma
Hi,
The pizza recipe is basic. I used king arthur's all purpose flour.
water 65%
IDY .4%
salt and olive oil 2%
2 14 inch pies
flour 520g
water 338g
IDY 2g
Salt 10g
Oil 10g
= ~881g
I autolysed for 30 minutes and performed 2 stretch and folds every 30 minutes. I waited till the dough doubled and then divided into 440g(1 14 inch pie) and then placed them on the counter for a few hours. When they started to get large, I placed them in the refridgerator until ready to bake.
Thanks all for the feedback!
Your baguettes are beautiful - as is your scoring! Just professional looking. And the pizza is mouth-watering.
Open a pizzeria in Virginia and you've got a customer!
Larry
Thanks!
I noticed a big improvement in scoring when I switched from a lame with a preinstalled blade to a real blade.