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Ann_T

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About Ann_T

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    http://www.thibeaultstable.com/

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  • Location
    Cobble Hill

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  1. Ann_T

    The Bread Topic (2016-)

    @ElsieD, that is one beautiful loaf of bread. I still haven't got around to buying one of those pans. I think I must. I think the last time I baked bread was March 4th. Hadn't fed my starter in over two weeks. I had meant to feed it before we left for the hospital on the 12th but forgot. So Thursday morning I fed it and used the discard in a biga. The starter was a little slower starting but had doubled in about 18 hours. I left the biga out on the counter all day Thursday and Thursday night and it had more than doubled and was very active Friday morning. So I hand-mixed a batch of dough before heading back to the hospital. I added 100g of stone ground organic Red Fife whole wheat flour to the mix. The dough went into the fridge until Saturday afternoon. Matt took it out of the fridge early so that I could bake last night. I'm not sure if it was the slowness of the biga, or the addition of the Red Fife but this bread has the most wonderful sweet gentle sourdough flavour. Crumb has lots of shine.
  2. Ann_T

    Dinner 2019

    @Okanagancook Oh My!!!! Those are the best Yorkshires. Greek chicken with rice and Greek salad for dinner last night. And marbled cream cheese brownies for dessert. Won't be cooking for a while. Moe's last home cook meal for probably a week to 10 days. Having his second popliteal tibial bypass surgery tomorrow in his right leg this time. Going to spend the night in Victoria because he has to be at the hospital at 6:30 AM.
  3. Ann_T

    Breakfast 2019

    Buttermilk biscuits topped with ham.
  4. Ann_T

    Breakfast 2019

    @chordI agree with @Kim Shook That is a great idea. I think I need to make cornbread just for this purpose. This is the reason why I bake my own bread.
  5. Ann_T

    Dinner 2019

    Thanks @rotuts. Last night's dinner was based on a recipe in Donna Hay's 'The Instant Cook' Cook Book. And tonight's dinner was from the same book. Moe loved this dish. Chicken breast sliced horizontally into three slices and grilled along with eggplant, zucchini and red peppers, served warm and topped with Arugula and a dollop of a homemade pesto in mayonnaise sauce.
  6. Ann_T

    Dinner 2019

    Last night's dinner was a simple soup, just slightly adapted from a Donna Hay recipe. Asian Chicken Soup. We were saving room for dessert. Baked a Chocolate layer cake yesterday. Moe said he couldn't remember the last time that had happened. Probably because it had been at least 10 years. Maybe longer.
  7. Ann_T

    The Bread Topic (2016-)

    @ElsieD, Wow, your bread turned out great. I even see a little shine on the crumb. The holes are achieved by hydration and good gluten development. I would be in heaven with your dinner.
  8. Ann_T

    Breakfast 2019

    As usual I was a wake early so I put a small ham in the oven just before 4:00 AM.. We had toasted sourdough baguette with ham and tomatoes for breakfast.
  9. Ann_T

    Breakfast 2019

    Inspired by @blue_dolphin I made Moe Fried Eggs in Breadcrumbs yesterday. This was new to me. I loved the idea of the breadcrumbs, but I don't care for vinegar so I just seasoned the breadcrumbs with fresh garlic and sauted in butter.
  10. Ann_T

    The Bread Topic (2016-)

    Today's bake. Sourdough Baguettes. Dough made Saturday and left in the fridge until early this morning. Baked in the CSO on the Bread setting.
  11. I was making three pizzas last night and decided to bake one in the Oster just to see how it would turn out as compared to baking on the stone on the grill. I used the Forkish method of preheating the stone on the top rack position and then giving it a blast with the broiler before sliding in the pizza. I used the turbo convection setting and finished under the broiler for the last couple of minutes. Was pleasantly surprised with the results.
  12. Ann_T

    Dinner 2019

    @JoNorvelleWalker, Pizza dough just like bread dough needs to rise, and is even better if given a longer cold bulk fermentation. I've found that my regular baguette or in this case sourdough makes the best pizza crust, especially if given at least one day if not two or three days in the fridge. I always let it come to room temperature and complete its rise before using for either bread or pizza crust. I never let pizza dough rise after it is shaped. It gets hand stretched, topped and then baked, usually on a hot stone on the grill.
  13. Ann_T

    Dinner 2019

    Another Sunday Pizza night. I decided yesterday morning to feed my starter and make a biga before leaving for work. Used the biga in a batch of sourdough last night. It was a 1000g batch that I divided in half and placed in two containers and they went into the fridge. One for pizza and the other will be baked Monday or Tuesday as baguettes. My son took the dough for the pizzas out of the fridge around 1:30 this afternoon so it would have time to warm up and rise and be ready to use by the time I got home. I baked three pizzas. Matt's Greek potato pizza and an Italian Sausage and Mushroom pizza were both cooked on the stone on the grill. And the third, a Margherita baked on a stone in an Oster French Door convection oven. It was baked on the top shelf and finished under the broiler. This is the first time I have baked a pizza in this little oven. I was pleasantly surprised.
  14. Ann_T

    Breakfast 2019

    According to Moe, this was the best breakfast sandwich ever.( I love feeding him) I had planned to roast this small Sterling Silver prime rib for dinner. I pre-salted it a couple of days ago. Instead I roasted it this morning and made Beef Dip Sandwiches on homemade baguette for breakfast. I'm taking the same thing for lunch.
  15. Ann_T

    Dinner 2019

    Last night's dinner. Greek Style Lamb Shanks cooked in the Breville Pressure Cooker. Greek potatoes cooked in the CSO, rice and broccolini sides. Dinner was ready in just under 90 minutes from the time I walked in the door. Not bad for a work night
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