Ann_T

@rotuts, not really. Usually I would make the preferment and add that as the "yeast" and it would take much less time to triple than 17 hours if it had been left on the counter. And the sourdough flavour would be stronger. And as I have mentioned before, I really am not a big fan of sourdough. I just like being able to make bread from a starter that I "grew" myself. And Moe and Matt both like sourdough. This way, we are all happy. The flavour of the bread is "sourdoughish" rather than full out. And that I like.

I tried something a little different with yesterday's dough. I fed my starter again yesterday morning and rather than make a preferment (Biga), I just tossed the discard into 1000gs of flour, along with just 1 gram of yeast. The hydration was 72%. Normally, after the stretch and folds, if I wasn't baking the same day, I would put the dough in the fridge for a cold fermentation. But I decided to leave the dough out and bake this morning. So it had a slow fermentation at room temperature, sitting on the counter for 17 hours. I checked on it before I went to bed to make sure it wasn't rising too fast. It wasn't. At 5:00 this morning it had finally tripled and was ready to shape and proof. Baked six baguettes and one baby one for a friends 2 year old. He loves this bread. Sliced for breakfast. Moe had it toasted with an omelette. I started working five days a week instead of four. Just for the next few months while we are busy. So now that I know that this will work for me I will be able to bake bread in the morning before leaving for work.

Happy Anniversary @liamsaunt. Lovely meal. You obviously have access to better take out than we have around here. Last night's dinner. Pepperoni, mushroom and olive pizza. And Sunday night's dinner. Grilled Italian sausage with a side of pasta.

Sunday's breakfast. Farm fresh eggs. Just the way Moe's loves them.

@Kim Shook, I just saw your post. I'm so sorry for your loss.

It was Moe's birthday yesterday. I went into the butcher before work and picked up a rack of lamb. I had time to season it before leaving for work. Grilled and served with roasted potatoes, steamed radishes, zucchini and cherry tomatoes. And a homemade mint sauce. And for dessert, I piped sweetened cream cheese into the strawberries and dipped them in chocolate. It is a family tradition to always have something with strawberries on Moe's birthday.

This was suppose to be last night's dinner, but didn't happen. Spatchcocked chicken marinated yesterday morning with lots of garlic, lemon zest, juice of a large lemon, salt, pepper, oregano and some hot pepper flakes and olive oil. Cooked on the grill this morning. I made sandwiches on buns, which I forgot to take a photo of.

Baked Cheese Danish yesterday and had a slice this morning with an early cappuccino. Later made Moe a Mushroom omelette for a real breakfast.

Well everything looks delicious. BUT, it is this perfectly grilled bruschetta garlic bread I want. Halibut Fish and Chips. Was suppose to be dinner, but I made it early, inbetween lunch and dinner.

I made @ptw1953's Scottish Crumpets for Moe for breakfast this morning. He really enjoyed them. First time making any kind of crumpet.

@ptw1953, thanks for sharing. Plan to make them this week on a day off. ETA: @ptw1953, I realized that I had lots of time this morning so I made them for Moe for breakfast. I loved them.

@ptw1953, I would love to try these. Would you please share the recipe.

Sausage and Mushroom pizza for Moe and I and Matt made himself a three cheese pizza.Same day dough. It was made early in the morning and then it spent 5 or 6 hours in the fridge. Dough came out of the fridge around 3:00 and sat on the counter for three hours so it could warm up and finish rising.

@ptw1953, all your breads look great and that pizza crust is amazing. Today's bake. I fed my starter last night and then tossed the discard into a 1000gs of flour, 760g of water and a finger pinch of yeast. I didn't bother making a preferment (Biga) because I wanted to bake first thing in the morning. I wanted a slow overnight rise. After I finished the last stretch and fold at 10PM I put the lid on the container and left the dough on the counter overnight. It had almost tripled by 5 AM. Baked six baguettes and some baby buns. This morning I made a 500g batch of dough at 80% that is destined for two pizzas tonight.

@Smithy, I have done both. Yesterday I just mixed a little garlic into the mayo along with some Peri-Peri sauce that I found in the pantry. I do like the homemade version though and would have made it if I had had any of the little hot red peppers on hand. The basic recipe is on my blog.....Portuguese Style Grilled Chicken Sandwich

Grilled Chicken breast on a bun with a Peri-Peri garlic mayonnaise.

Moe was reading the NY Times this morning and read an article on Congee. I hadn't made it in a while so I made it for breakfast.

Moe's breakfast today. Tomato Omelette with fried mushrooms. My idea of breakfast. Woke up yesterday morning with a craving for butter tarts.

"Moe's Diner" Comfort food. Brisket with mashed potatoes, gravy, peas and canned corn. (Moe requested canned corn).

Made Moe a brisket sandwich on baguette for breakfast. I'm going to take the same to work for lunch.

Bread does freeze well. And no one turns down fresh bread so two were given away. The smallest one was cut and Moe had a couple of slices with some Brie, for a late lunch and Matt split the remainder and made a sandwich. So that just leaves three. Two went into the freezer. That leaves one for breakfast toast and maybe a brisket sandwich for lunch.

Today's bake. Six Baguettes.

I wish I liked breakfast. I would have start with @shain's rice pudding. And then @blue_dolphin's Cassoulet Toasts and then on to @Kim Shook's pikelets. And I would have to @liamsaunt's waffles as soon as the local strawberries are available. I was going to make Moe a sandwich on rye using the leftover steak from last night. But he decided that he wanted it deconstructed.

Green Peppercorn steak with Parisienne potatoes.

Okay, I really need to make Crumpets. I want mine smothered in butter just like @Smithy's I have two sourdough starters. One rye and the other one I spun off from the rye and I feed it with my white bread flour. I fed them both yesterday and used the discard from the white in a batch of baguette dough and the rye discard went into a batch of rye dough. I didn't make preferments, I just added the discard for added flavour and reduced the amount of yeast I would normally use. The baguette dough went into the fridge and I took it out this morning and will bake later. The rye bread was baked yesterday. Going to make Moe a sandwich on rye for breakfast.