pleasantly surprised

I wanted to make some pizza this weekend.

Decided to make a big batch of dough and use the leftover for bread.

Was really lazy about times, temps and measurements and kind of forgot about it in the fridge, so was happy to see that it had turned out okay.

900g bakers flour
600g water
180g levain
20g salt

Fermentolysed for 20 mins

Added salt and then chucked it in the kitchenaid for around 8 minutes on low.

Kept it in the bowl with a tea towel on top and commenced 4 sets of folds every 30 minutes.

Spray oiled the bottom of the bowl and bulk fermented overnight on the counter, around 12-15 hours I think (it was a really cold night)

Next day, took what I needed for pizza and with the excess (probably between 600-700g) shaped, 20 minute rest, then final shaped and into the banneton with some rice flour and polenta on the top.

Popped it in the fridge and then forgot about it for about 27 hours.

Woke up late this morning and preheated the oven for 30 minutes.

My oven’s temperature isn’t super reliable so I just turn it to as hot as it gets.

Scored with a small serrated knife, sprayed with water.

Baked for 20 minutes covered and then took out of the dutch oven and onto a pizza tray with a cake rack and baked until I was happy with the colour (around 30ish minutes)

Ate with a boiled egg and butter.