Delicious & Dragons

Aand a proper pizza again as penance.

For fear of persecution by overzealous pizza bakers I can’t call this a pizza. Let’s say it’s flat quiche with a low fat dough.

Who knew, I initially just wanted to bake some pizza, now I’m tumbling down the baguette rabbit hole. Each one surprising on its own.

Well hotdang, it does get better. I think if I didn’t use dough that seems gloriously overproofed, I might actually get an even better result. Served with fried eggs, goat cheese, roasted zucchini and onion with pimentón and a sherry vinaigrette. No matter what you got going on, there should always be time for some good eatin’.

Well, it’s getting closer, but still not quite what I want. Made for a good steak sandwich though.

I’ve baked a ton of boules in the past few years. I know how to get a nice, round loaf of bread with good oven spring and a shattering crust.
Baguettes, terrify me. There’s all those new details about shaping, proofing, scoring and baking to pay attention to, it feels daunting, especially with with an idea in mind what the end result should look like. My last baguette was years ago and ended with a work surface full of flour and a middling result. I decided to return to the playing field. Slightly better, still ways to go. It made for a good sandwich.

Sloowly getting the hang of it. Although I think my oven isn’t hot enough.

No, the shape is on purpose this time around. Just another variation of putting toppings on a flat piece of dough and baking it in the hottest oven you can find. This time it’s spinach and onions, egg and cheese. Bit like a quiche kind of. Piche? Quizza? Well the closest thing would be pide or khachapuri technically.

Is it weird that at 11 in the night I thought to myself I need to relieve some stress, and the first thought that popped into my head was to mix together a gloopy ball of dough and let it ferment overnight? There’s something about the slow process of developing a dough that’s just nice. And the end results aren’t bad either.

I’m not sure if I can take credit for it, because I neither made the croissant nor the turrón (a special almond confection) which I mixed with some water to make a spreadable paste, but the result was just too good to not mention. Sometimes that’s what cooking is, taking really good things and setting up a rendezvous between them.