Ann_T

Sourdough Boules, made with one of the mini bigas. 95g of biga, 700g of flour, 70% hydration plus salt. Dough was in the fridge for 48 hours. Left on the counter overnight to warm up and finish rising. Baked this morning.

I've been using this method off and on since February. Started another mini "biga" for the scrapings in the bottom of the little jar in the morning Wednesday and made a batch of sourdough that night. Went into the fridge after the last stretch and fold and was taken out Friday night and left on the counter overnight. Baked six baguettes early Saturday morning. I love this method. Every time I use this biga, I leave probably less than a tablespoon of starter in the bottom of the jar and feed again with 55g of water and 55 g of flour. And with in about 6 hours the preferment has more than doubled. I put this one in the fridge yesterday morning and will take it out when I get home from work and make another batch of dough and feed the scrapings left in the jar again for the next batch.

Last night's dinner . Green Peppercorn steak with Parisienne potatoes, beans and carrots.

I made sourdough early yesterday morning that was ready for Matt to make pizza starting early afternoon. He made a 17" Bacon Cheeseburger deluxe pizza (vegetarian) and with the extra dough a 14" Margherita pizza.

Today's breakfast. Made Moe eggs and sausage for breakfast. Easy over free range eggs from a friends chickens with grilled bratwurst sausage from Glenwood Meats in Langford with toasted baguette. Baguettes baked early this morning. Dough had been in the fridge for just two days.

@liuzhou I would have loved one of those tarts this morning with my cappuccino. Yesterday's breakfast. Made Sesame honey garlic chicken and fried rice.

Thanks TicTac, I think you have to make it to 70 or 75 to get that letter. Moe and I have actually been together now for 52 years. Thanks @rotuts.

Celebrated our 46th wedding anniversary Monday. Started with one of my favourite simple appetizers. Tuna pate served on toasted pita rounds. Split, brushed with butter and baked until toasted and crisp. Main course was grilled butterflied leg of lamb. Greek style with all the sides including homemade Tzatziki sauce.

I made Moe an Italian sausage mushroom chive and cheddar frittata for breakfast this morning.

Baguettes baked last night were still warm so covered them with a tea towel overnight, and sliced this morning. Made Moe a pot of cream of mushroom soup this morning and he had some for breakfast with toasted baguette. The best reason to bake bread is for the toast.

No, just like to use some pics as a background. I had a dough in the fridge since August 14th. Six day cold fermentation. Decided to take it out and leave on the counter this morning and make pizza for dinner. Enough dough for a pizza and four baguettes. Italian Sausage and mushroom.

Last night's dinner. Cioppino with Halibut, Mussels and Prawns.

Over the last week or 10 days during the heat wave, I didn't do a lot of cooking in the evenings. But I did make Moe a number of dinners for breakfast. Chinese Chicken and Broccoli, Salisbury Steak, Grilled Pork chops with green beans and potato wedges all done on the grill, buttermilk fried chicken with double fried fries, Steak and eggs and this morning,I made a pot of Potato Leek soup with homemade chicken broth, that I put on to simmer over night. Baked a batch of mini baguettes Friday morning when it had cooled off enough to actually bake.

@blue_dolphin perfect toast on your breakfast sandwich. Moe's breakfast. I still had half the small Sterling Silver roast from a couple of days ago so I put it in the Breville PC this morning and turned it into a pot roast. Made Moe a couple of small sandwiches on homemade rolls.

You had me at 'Foie Gras'. I always use savoy cabbage when I make cabbage rolls.

Thanks Smithy. Moe also called them an act of love.

I had leftover filling from the cabbage rolls which was heavy on the pork. So I made stuffed zucchini, fried and then simmered in a tomato basil sauce. This was intended for last night's dinner but ended up as Moe's breakfast this morning served over penne. I'm going to take the same for lunch.

Last night's dinner. My favourite cabbage rolls. Ready for the oven. I offered to make sides to go with , but Moe was happy to just have the cabbage rolls. And he had the same thing for breakfast. Monday night's dinner. Roast beef with Yorkshire Puddings, mashed potatoes and peas. And for dessert a blueberry cobbler made with local blueberries and a vanilla cream sauce.

Tonight's dinner. Pork Belly with a fuji apple sauce and green beans with a sesame miso dressing. Recipes from the cookbook - Yoshoku Japanese food western style.

Moe's breakfast yesterday was grilled sausage in a homemade "ball park" style bun and for today's breakfast, I made him a breakfast sandwich on one of the buttermilk biscuits I baked this morning topped with a fried ham and chive omelette and filled with cheddar cheese.

OMG!!! I didn't realize that they made a new 500 model. Thanks to everyone here, I have three of the 300N1 ovens. I bought the second one as a back up as recommended here. But after two years in the box, I opened the second one to use just for bread. Had a stone cut so that i could bake up to 13" to 14" baguettes and I basically just use the first one as a toaster. Then I found one for sale on the local facebook market place for $50 and bought one for work.

Easy dinner last night. Grilled steaks and served with frites, a wine sauce and salad

@blue_dolphin, you make some of the most interesting breakfasts and I love your photos. Moe's breakfast. Egg salad sandwich on homemade bread.

Made another batch of the Homestyle White bread and this time as requested by Matt, I made eight crusty rolls with the dough, and a pan of Ball Park Hot dog buns. Moe loves the hot dog buns served in some Ball parks where they are split down the top of the bun, rather than the side. And for dinner, Moe had a grilled Bratwurst in one of the small crusty rolls.

Today's bake. Decided on the spur of the moment this morning to make a Homestyle White bread dough and use half to make dinner rolls. Started the dough early using the autolyze, stretch and fold method. 1000g of flour, 5g of yeast, 15g of salt, 375g of whole milk, 325g of water and 1/2 cup soft butter. Baked one loaf and a pan of dinner rolls. Rubbed with butter just out of the oven. Moe and Matt each had one of the rolls while still warm. With more butter of course. I forgot how much Matt really loves dinner rolls. Need to make these more often.