RecipeMuncher

I try to bake bread at least one if not two days a week, on my days off.  This past week I baked 6 baguettes on Tuesday,  and three sourdough baguettes on Wednesday.  I saved enough dough from the sour dough batch to make a pizza. I know I have mentioned it before, but giving the dough a chance to develop over two or three days really does make for a superior crust. The crust is so good it becomes the star of the show needing nothing more than a few simple toppings.   (...)