Ann_T

Caprese Salad for two. Locally grown Roma tomatoes.

Sourdough baked this morning. Sliced while still warm. Biga was made on Monday when I fed the starters and left out until Tuesday and then went into to the fridge until last night when it went into a 1000g batch of dough. Baked 8 small baguettes and saved Matt enough dough for him to make himself a large pizza.

Beef Dip sandwich on homemade baguette with double fried fries.

@Franci, I love your cute little mini burger buns. I need to make some. Thanks for the idea. Found a way to bake baguettes where the timing really works well for me. Since I'm an early riser, usually awake by 3:00, I can bake in the morning. Works especially well, like today when I'm going into work. I fed my starter yesterday and then threw the discard into 220g of flour and 220g of water for a biga. After 6 hours, I tossed it into 1000g of flour, 800g of water with just the addition of 1gr of yeast and 30g of salt for a slow overnight fermentation on the counter. I do the last stretch and fold between 9;30 - 10:00 PM and by 3:00 AM the dough has tripled and is ready to shape and proof. I bake all my loaves now in the CSO on the Bread Steam setting and because I can only bake one on the stone in this little oven at a time, I bake for 10 to 12 minutes, long enough in the steam, and then transfer to a stone in the Oster oven, for another 8 to 10 minutes. 11 Baguettes

Tonight's dinner. Chateaubriand. Grilled. With homemade Bearnaise sauce.

Moe's breakfast. Grilled a small beef tenderloin to go with butter based farm fresh eggs, fried potatoes and homemade toasted baguette.

The real reason I bake bread. Toast. Moe's breakfast. Still a few weeks away from having home grown tomatoes.

Moe's breakfast. Caprese Salad with grilled garlic toast. Baguettes baked last night.

Canada Day Pizza. Matt wanted a plain cheese and Moe and I shared an Italian Sausage and Mushroom. Hadn't fed my starter in about three weeks so fed it last night and used 70g of discard in a biga. Added it to a 1000g of flour this morning along with 1 gram of yeast. Hydration was 80%. I wanted a slow all day rise while I was at work. Baked two large pizzas and four baguettes.

@weinoo, thanks to you I have a new bread book. This was not one I was familiar with. After I read your May post, I found one on line and ordered it from Powell Books. Moe found it in the mail box today. Took a while to arrive, but it is brand new, (1993 edition) never been cracked open and I paid $5.50 plus $7.00 shipping (US). Was less than $18.00 CAD.

I tend to make smaller baguettes. Usually between 6 and 8 from a 1000g batch. A baguette this size gets eaten in one day and I freeze the others wrapped in paper towels and in zip lock freezer bags. I don't preslice before freezing.

Last night's dinner. Penne Natasha.

Thanks @Kim Shook. That dessert is probably one of the easiest and quickest I make. You should give it a try. Lobster Aglio e Olio for dinner tonight.

Had to go into Victoria and Sidney yesterday so we had lunch out. Stopped on the way home and picked up local strawberries and fresh eggs from the same farm stall and made a Strawberry Meringue Roulade for dinner.

Another one of Moe's breakfasts.