More Fun with Bear-Guette Dough, including Pizza!
It has been several months since I made baguettes. I had promised myself I would do a multi-week baguette experiment and compare different formulas and build my technique. But life intervened. I’ve been very busy at work, and there never seems to be time for baking all the breads I want to bake.
Today I spent most of the day working at home, and I decided to work in a baguette bake. My usual baguette drill is to make a full recipe of proth5’s “Starting to Get the Bear” Baguettes, aka “Bear-guettes”, first posted by Pat here (http://www.thefreshloaf.com/node/20831/starting-get-bear) and then again by Brother David here (http://www.thefreshloaf.com/keyword/getting-bear). This is a superb formula. With some sourdough and a Poolish. The dough is a delight to work with, and the baguettes are delicious and crispy-crusted.
Because I can’t do a whole dough batch in one bake, I always have to retard some of the dough. There wasn’t really room in the fridge for baguettes, so I made a Giant French Bagel and retarded and proofed it in a banneton. It’s kinda purdy.
As the morning wore on, I started to think about what to make for dinner. I remembered that I had some homemade Chicken Italian Sausage and some homemade pesto in the freezer. Pizza!!! So, I wondered how Bear-guette dough would be as pizza dough…. And then decided to find out.
Answer: Really good!! After the primary ferment, I carved off about 1/3 of the dough, balled it up, put it in an oiled, covered bowl in the fridge for about 4 hours, then pulled it out to warm up about 90 minutes before baking it. It took several stretches and several rests to get it to extend into a 12" pizza. But it was worth the effort.
It’s breadier than my usual pizza dough, but it’s delicious and tender. I will use this dough for pizza again.
While I was baking, Tasha spent most of the day looking out the window and talking with her friends on the paw phone.