Ann_T

Usually when I make pizza I plan a few days ahead so that the dough has a long cold fermentation, usually at least two days or more. But I decided this morning that I wanted pizza for dinner. So before leaving for work I made the dough and left it out all day on the counter for a room temperature fermentation. I made just a 500g batch with 35g of sourdough discard and 1.5g or yeast. Stretch and fold method. By the time I got home from work the dough was right at the top of the container. Perfect timing. Divided it in half and made two small pizzas from one half. Each weighing 224g and the other half went into the the fridge for Matt to make a pizza with tomorrow. Baked both pizzas in the OONI. First in was a Margherita pizza and the second one a mushroom and chorizo pizza. My favourite part of the pizza is always the rim and this same day dough did not disappoint.

Baked sourdough ciabatta last night. Toasted for breakfast.

I put a couple of doughs in the fridge last week, both made with bigas. One of the bigas was a sourdough and the other started with yeast. I have started to label and date the doughs. I still had one that had been in the fridge since April 30. Matt had taken 500 grams of this dough a few days earlier to make a pizza. The remaining dough was taken out of the fridge yesterday at 10 AM and sat on the counter until I got home from work just after 5:00. I had planned to make pizza but didn't feel like it so I baked two baguettes and two ciabatta style loaves instead. Sliced this morning. Not bad for an 8 day old dough.

@Kim Shook, hope you are feeling much better. Baked a sourdough rye yesterday and made Moe a Schwartz's Montreal Smoked meat sandwich for breakfast.

Decided early this morning to use a sourdough pate fermentee that had been in the fridge since last week to make a rye bread. I added 2g of yeast as well. The recipe usually makes two loaves, but I decided to make one big loaf. 16" long and weights 2 1/2lbs. Destined for Schwartz's Montreal Smoked Meat sandwiches tomorrow. Edited to add: Sliced this morning for sandwiches.

Last night's dinner. My favourite Chicken Cacciatore thanks to @JoNorvelleWalker Not a pepper or tomato to be seen.

I forgot to post pics of the moussaka I made on Sunday. Moe had a piece yesterday for breakfast and decided he wanted another piece today for breakfast. Topped with a poached egg.

Moe requested a burger for dinner last night so that is what we had. Rather than grilled he wanted a smash burger. Served with homemade fries.

@Maison Rustique, No, I just preheat. No soaking. The moisture from the bread creates enough steam in the preheated Romertopf. Just like baking in a dutch oven.

This dough was somewhat abused, but proves what I often say. It is really difficult to screw up. The dough for this sourdough was made on Sunday, April 28th with just 80g of discard and after the last stretch and fold went immediately into the fridge. Matt took the dough out of the fridge at 3:30 AM on Wednesday May 1st and left in on the counter until around noon. The dough had almost tripled. He cut off 550g of dough to make a pizza and returned the remaining dough to the container and put it back into the fridge. I left it there until around noon today. It was left on the counter until 5:00PM. It had more than doubled AGAIN. So I shaped a big loaf and left it to proof. Preheated a Römertopf Clay baker in the 450°F oven and when the loaf had proofed, scored it and slid it into the clay baker, covered and baked for 25 minutes. Removed the cover and left it to finish baking for another 15 minutes. Turned out pretty good. Edited to add: Sliced this morning for breakfast.

@C. sapidus, I love your photos. Day off so I decided to make a curry dinner. Started earlier in the day. Lamb curry with Aloo Gobi, basmati rice and fresh made Chapati.

@TicTac, you can find the recipe here on the blog. https://thibeaultstable.com/2009/05/19/vittorios-spinach-salad/

Last night's dinner. Grilled Sterling Silver New York Strip with a Vittorio salad. Not a big fan of salads, but have always loved the salad served at Vittorio's an Italian restaurant in Toronto that we use to go to back in the late 70's.

Started the Tourtiere filling and the quick puff pastry last night and this morning I made Tourtiere turnovers. Eight larger ones and 8 minis. Moe had two for breakfast. One with the chile sauce I canned for his Christmas Eve tourtiere, and one with chicken gravy. I'm going to freeze the rest so Moe can have them whenever he feels like it. On the days I work, he can just take one or two out the freezer and warm them up in the oven.

I'm a morning person, but not a breakfast person. We are usually have a cappuccino before 4:00 AM. Not interested in eating in the morning. Unless it is something sweet, like a donut, cinnamon bun, cream cheese danish, etc.to go with the cappuccino. Moe loves breakfast and needs to eat in the morning. And as much as he is happy with standard breakfast food,toast, eggs, bacon , sausage, ham, omelettes, oatmeal, pancakes, etc.. or pretty much anything I want to give him, he is more than happy to eat dinner for breakfast. Which works for me especially on days that I work. He can have dinner for breakfast and I'll take it for lunch. I really enjoy the Breakfast Topic and the untraditional meals posted by @liuzhou, @blue_dolphin, @C. sapidus.