Ann_T

I don't want to argue with you, but a few years ago I confirmed with Rogers that the protein was over 13%. It is a high protein bread flour. 11.7 is not considered high protein.

@dtremit, Both the Silver Star and the unbleached all purpose have 13.33%. Not 11.7%. (4 grams of protein in 30g of flour)

Today's bake. I'm always being asked on some of the face book groups I'm on what flour I use and whether it has to be bread flour. My usual flour is Roger's Silver Star Commercial Bread Flour. The only place I can purchase the Silver Star is at Costco. But in the past I used just Roger's unbleached All purpose flour or their regular Bread Flour, that I can buy in any grocery store. I was almost out of the Silver Star so I picked up a 10K bag of Rogers unbleached All Purpose flour. Hand mixed a 1000g batch of dough yesterday at 72% hydration. After the last stretch and fold, I divided it into two containers and both went into the fridge. Took one out early this morning and baked two Batards. I don't see any difference in the crust or the crumb between the flours. I still get the same shine.

Ooooh, @Okanagancook, those look equally amazing as Duvel's. I can't wait for dinner tonight. I have a chicken curry on simmering and I'm about to start the Aloo Gobi. Getting it done early. So tonight I will just have to cook the rice and bake the Naan.

Mexican again tonight. Chiles Rellenos

@Okanagancook, I did several stretch and folds just like my regular dough. I was already making a batch so it was easy to do the naan bread at the same time.

Just finished the first stretch and fold. Will be making curry tomorrow. Moe is excited over the idea of homemade Naan. Usually I just make Chapati.

Last night's dinner. Hard Shell Tacos

@Elsie, what hydration are you using? Don't say goodbye to your sourdough. That wouldn't be the problem. Try reducing the water next time to around 65%. See if that makes a difference. And next time you have a dough that you are having problems shaping, I would suggest just pulling it into a shape like foccaccia or a ciabatta.

@Duvel, Thank you so much. I think Indian will be on the menu this week.

@Duvel. What a feast. Would you or your friend please share your Naan recipe? I usually make Chapati to serve with an Indian meal because I think that you need a Tandoori oven to recreate Naan. But your Naan looks amazing. Would love to give it a try. Last night's dinner. Spicy Pork with Bean Sprouts.

I really love this photo. Tonight's dinner. Only took 65 minutes from the time I walked in the door from work. Promised Moe Chateaubriand. Served with Parisienne Potatoes and Mushrooms in a cream sauce served in toast cups. Baked the toast cups yesterday.

@Elsie, If I don't intend to bake the same day, I don't let the dough rise. After the last stretch and fold it goes into the fridge and I leave it until the day I want to bake and then take it out and give it a few hours to warm up and rise. Then I shape, proof and bake.

Baked a loaf in a small Pullman pan for the first time yesterday. More like cocktail size slices. Made mini tuna sandwiches for breakfast.

Sliced this morning.

@ElsieD, Thanks for the heads up. I saw this comment while the dough was rising. So I was very cautious, when I put the dough in the pan. I erred on the side of slightly less. Next time I will increase it slightly. But I didn't know what to expect and was afraid of the lid popping off. This is the pan. A small Pullman by Gobel. Proofing. It just came out of the oven so I won't slice it until tomorrow morning. Not quite as squared as I think it would have been if I had added a little more dough.

Thanks @ElsieD I also found this link with slightly different measurements. https://www.cooksinfo.com/pullman-loaf-pans

Yikes, that is a bad place for a burn. I need help. I bought a pullman loaf pan today. The size will make what I assume is more like a cocktail size loaf. http://www.gobel.fr/en/catalogue/non-stick/?f=BREAD+%26+PULLMAN+LOAF#ref-219310 Brand is Gobel and pan measures inside, 10" X 3 3/4" X 3 1/8" It is the Toastbrot with lid Ref: 219310 Not sure how much dough this pan will hold. There is a recipe but it calls for 500g of flour and that seems like a lot of dough for a pan this size. Any advice would be greatly appreciated.

Moe's Breakfast. Picture taken before he drenched his French Toast in warm maple syrup. I'm having the same thing, but I like mine with just butter, salt and pepper.

Now that is a great looking pizza. With my favourite topping too. I bet the rim was nice with lots of airy bubbles.

@ElsieD do they still wax rutabagas in Ontario? @shain, love your dinner. So colourful. And those pita........ Not sure if this was a late lunch yesterday or an early dinner. Simple grilled sirloin burgers. Dinner Tuesday night Polenta with prime rib bones braised in the Breville PC. With rapini on the side. Love rapini, but it is only available in one or two stores here.

Baked Bagels today. For dinner.

First batch of bagels just out of the oven. Smoked Salmon and cream cheese on the menu tonight.

I will reuse oil that has been used for fries only. And just once or twice before disposing of it. I can dispose of cooking in in a milk carton in with out weekly "organics/compost" pick up.

@TdeV, I don't do anything special. I shape the dough loosely into a ball and flatten. I have a board well floured and I oil my hands with olive oil and stretch initially from underneath the dough using my knuckles. I stretch until it resists, and then I let it rest for 10 minutes for the dough to relax. I oil my hands again and then just start to push out on the dough to stretch it further, letting it rest as needed. Once the centre is thin enough, I start to pull gently and stretch from the edge out. I hope that makes sense. The secret is letting the dough rest between stretches. When it is relaxed it stretches much easier.