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Ann_T

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  • Website URL
    https://thibeaultstable.wordpress.com/

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  • Location
    Cobble Hill

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  1. Beautiful loaf @Duvel. Both Crust and Crumb. My new lame arrived today. Hand Forged by an artist in Nelson,BC. Will give it a trial run in the morning. Started a batch of dough tonight that I plan to bake before leaving for work tomorrow.
  2. Ann_T

    Dinner 2021

    There are so many wonderful meals. @liamsaunt, I'm going to have to steal this idea for some of the salmon I have in the freezer. Moe said he wouldn't mind a roast beef dinner with mashed potatoes and gravy. I had a small New York Strip Roast that I presalted and roasted in my new oven tonight. Roasted on high heat. Yorkshire Pudding, mashed potatoes and gravy and frozen peas.
  3. Ann_T

    Dinner 2021

    Not a big fish eater except for Halibut. But I'm really enjoying having a selection of fish in the freezer from Tide to Table - Walcan Seafood. Dinner tonight was BC Sockeye Salmon topped with Spot Prawns in a garlic butter with parsley and lemon.
  4. Started a batch of dough last night. Just yeast. Small amount. 1000g of flour, 100g of rye, 2g yeast, 70% hydration. Overnight cold fermentation and slow rise this morning. Baked on a stone. One Boule and two Batons.
  5. Ann_T

    Dinner 2021

    A friend was given a "rack of goat" and she passed it on to me. They don't eat lamb or goat. And we do so lucky us. Lovely little rack that I cooked on the grill last night and served with an orange honey mint sauce.
  6. Ann_T

    Breakfast 2021

    We all have our likes and dislikes. 🙂
  7. Ann_T

    Breakfast 2021

    @Kim Shook, I like the idea of the blueberries in that drop scone recipe. I already have batter started for pancakes this morning or I would have made these. Yesterday all Moe wanted for breakfast was toast. Much earlier he had a cream cheese danish with a cappuccino. I still had leftover puff pastry in the freezer from last week when I made the eggplant tomato tarts. Top with a cream cheese filling and a few red currants from the freezer. Finished with a brown butter glaze.
  8. Ann_T

    Dinner 2021

    Tonight's Dinner. Stir Fry using BC Spot Prawns in a sweet chili garlic ginger sauce.
  9. Ann_T

    Dinner 2021

    We will be eating fish more often over the next month or two. A Vancouver island company, Walcan Seafoods starting offering delivery on the Island and the mainland of both fresh and frozen BC Seafood after the pandemic put their business in jeopardy. Tide to Table - Walcan Seafood. I ordered the Pacific Treasures Box on Wednesday and my order arrived yesterday morning. Halibut, Lingcod, Petrale sole, Spring salmon, Sockeye salmon, Albacore Tuna Loin and Spot Prawns. Cooked the lingcod last night. Simply oven baked with garli
  10. Ann_T

    Breakfast 2021

    Moe's breakfast. Poached eggs on the sourdough bread I baked this morning. 25% rye flour.
  11. @Weinoo, I share. I gave two of yesterday's long baguettes away. One got finished and that leaves one for today and the two rounds went into the freezer. Today's loaf is still cooling but will probably get cut for breakfast. And maybe I'll use some for a sandwich to take for lunch today.
  12. Usually between 9PM and 2AM or 3AM. Apparently I'm good with just 5 or 6 hours. I works for me. I can bake bread even on mornings that I work.
  13. Used 50g of discard in a 500g batch of dough last night with 2g of yeast and 25% rye at 70% hydration. Shaped at 3:00 AM this morning and baked in a Romertofp at 500°F.
  14. @JoNorvelleWalker, nothing really special. But I don't have the option of gas here unfortunately, so I bought an LG electric. Like the fact that the oven was large. It was on sale when I bought it back in November but on B/O until now...https://www.lg.com/ca_en/ranges-ovens/lg-LREL6325F#
  15. First bake in a new oven. Oven arrived while I was at work yesterday so last night I made up a 1000g flour batch of dough with 60g of discard and just two grams of yeast. Last stretch and fold was around 9:00 PM. Left it out of the counter to rise and dough was ready to use at 4:00 AM this morning. Decided to bake long baguettes on a new 20" baking stone. Moe had a few slices while the bread was still a little bit warm.
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