Ann_T

@ElsieD, When I was a kid, my grandfather was on a salt reduced diet. My grandmother would make salt free bread for him. I loved it buttered and sprinkled with salt. Was your dough really stiff? At only 50% hydration?

Fed my starter last night and made a biga just before going to bed. Here is what they looked like early this morning. Ready to go into a batch of dough.

@JoNorvelleWalker, I love how consistent your loaves are. What hydration are you using?

@TdeV, you can find the recipe on my blog. It is there a few times......http://www.thibeaultstable.com/2010/05/parmesan-crusted-halibut.html

Apologizing in advance @heidih. Decided to have halibut again last night while it was still on special for opening season. Price goes up from $18 yesterday to $27 a pound today. Made an old Cooking Forum favourite. Parmesan Crusted Halibut with roasted potato wedges done in the CSO.

It is really difficult to "bugger" up bread dough. Might not turn out exactly as you had planned, but I bet it will it will turn out just fine.

I thought that the original 300N was discontinued a while ago, shortly after they came out with the newer version 300N1/300N1C.

Thanks @kayb, I misunderstood.

@kayb, do you run it through on the steam clean?

Okay, I just bit the bullet and ordered another CSO. Bought from Best Buy Canada. Which is who I bought my first one from. Free delivery and should be here by Friday. $199.99. plus taxes. Less than I paid for my first one. I believe that the CSO-300N1 and the CSO-300N1C are the same models, but the one with the C is sold in Canada.

My favourite time of year. Opening season for Halibut. Moe's appetite is not 100% but I knew halibut would tempt him. Pan seared and finished in a hot oven. Served over couscous with a tomato kalamata olive salsa with garlic and basil .

@ElsieD, that is one beautiful loaf of bread. I still haven't got around to buying one of those pans. I think I must. I think the last time I baked bread was March 4th. Hadn't fed my starter in over two weeks. I had meant to feed it before we left for the hospital on the 12th but forgot. So Thursday morning I fed it and used the discard in a biga. The starter was a little slower starting but had doubled in about 18 hours. I left the biga out on the counter all day Thursday and Thursday night and it had more than doubled and was very active Friday morning. So I hand-mixed a batch of dough before heading back to the hospital. I added 100g of stone ground organic Red Fife whole wheat flour to the mix. The dough went into the fridge until Saturday afternoon. Matt took it out of the fridge early so that I could bake last night. I'm not sure if it was the slowness of the biga, or the addition of the Red Fife but this bread has the most wonderful sweet gentle sourdough flavour. Crumb has lots of shine.

@Okanagancook Oh My!!!! Those are the best Yorkshires. Greek chicken with rice and Greek salad for dinner last night. And marbled cream cheese brownies for dessert. Won't be cooking for a while. Moe's last home cook meal for probably a week to 10 days. Having his second popliteal tibial bypass surgery tomorrow in his right leg this time. Going to spend the night in Victoria because he has to be at the hospital at 6:30 AM.

Buttermilk biscuits topped with ham.

@chordI agree with @Kim Shook That is a great idea. I think I need to make cornbread just for this purpose. This is the reason why I bake my own bread.

Thanks @rotuts. Last night's dinner was based on a recipe in Donna Hay's 'The Instant Cook' Cook Book. And tonight's dinner was from the same book. Moe loved this dish. Chicken breast sliced horizontally into three slices and grilled along with eggplant, zucchini and red peppers, served warm and topped with Arugula and a dollop of a homemade pesto in mayonnaise sauce.

Last night's dinner was a simple soup, just slightly adapted from a Donna Hay recipe. Asian Chicken Soup. We were saving room for dessert. Baked a Chocolate layer cake yesterday. Moe said he couldn't remember the last time that had happened. Probably because it had been at least 10 years. Maybe longer.

@ElsieD, Wow, your bread turned out great. I even see a little shine on the crumb. The holes are achieved by hydration and good gluten development. I would be in heaven with your dinner.

As usual I was a wake early so I put a small ham in the oven just before 4:00 AM.. We had toasted sourdough baguette with ham and tomatoes for breakfast.

Inspired by @blue_dolphin I made Moe Fried Eggs in Breadcrumbs yesterday. This was new to me. I loved the idea of the breadcrumbs, but I don't care for vinegar so I just seasoned the breadcrumbs with fresh garlic and sauted in butter.

Today's bake. Sourdough Baguettes. Dough made Saturday and left in the fridge until early this morning. Baked in the CSO on the Bread setting.

I was making three pizzas last night and decided to bake one in the Oster just to see how it would turn out as compared to baking on the stone on the grill. I used the Forkish method of preheating the stone on the top rack position and then giving it a blast with the broiler before sliding in the pizza. I used the turbo convection setting and finished under the broiler for the last couple of minutes. Was pleasantly surprised with the results.

@JoNorvelleWalker, Pizza dough just like bread dough needs to rise, and is even better if given a longer cold bulk fermentation. I've found that my regular baguette or in this case sourdough makes the best pizza crust, especially if given at least one day if not two or three days in the fridge. I always let it come to room temperature and complete its rise before using for either bread or pizza crust. I never let pizza dough rise after it is shaped. It gets hand stretched, topped and then baked, usually on a hot stone on the grill.

Another Sunday Pizza night. I decided yesterday morning to feed my starter and make a biga before leaving for work. Used the biga in a batch of sourdough last night. It was a 1000g batch that I divided in half and placed in two containers and they went into the fridge. One for pizza and the other will be baked Monday or Tuesday as baguettes. My son took the dough for the pizzas out of the fridge around 1:30 this afternoon so it would have time to warm up and rise and be ready to use by the time I got home. I baked three pizzas. Matt's Greek potato pizza and an Italian Sausage and Mushroom pizza were both cooked on the stone on the grill. And the third, a Margherita baked on a stone in an Oster French Door convection oven. It was baked on the top shelf and finished under the broiler. This is the first time I have baked a pizza in this little oven. I was pleasantly surprised.

According to Moe, this was the best breakfast sandwich ever.( I love feeding him) I had planned to roast this small Sterling Silver prime rib for dinner. I pre-salted it a couple of days ago. Instead I roasted it this morning and made Beef Dip Sandwiches on homemade baguette for breakfast. I'm taking the same thing for lunch.