arfa pizza

I would have been more careful if I had intended to post this. “This” is a couple of mini baguettes – about 175g dough weight – what remained after I used half the dough for pizza. The dough is quite wet (78%) and had been in the fridge for a couple of days. Whacked them in the oven having scoffed the pizza and then thought, people always want to try out pizza recipes at baking weekends so I got the camera out.

Anyone fancies a baguette session at Trefriw I don’t mind contributing (but, please, no attempts at authenticity, T55 flour and all that).