Ann_T
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Posts posted by Ann_T
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Roasted a little chicken early in the morning
and made the gravy. Netted three cups of gravy from this little bird.
Baked a loaf of homestyle white on Monday.
Last night's dinner. Hot chicken sandwiches with fries, gravy and canned peas.
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Margherita Pizza baked in the Ooni.
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Pizza tonight.Started a 500g batch of dough early this morning and left it out on the counter all day.Was ready to use by the time I got home from work just before 5:30.Divided into two pieces, one at 500g for Matt who baked a 17" pizza on a stone in a 550°F oven.
The smaller piece about 350g was a Margherita pizza for Moe and I baked in the OONI.-
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Moe wanted toasted tomato and bacon but wanted it deconstructed.So............
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On 8/31/2023 at 8:59 AM, heidih said:
I was putting off breakfast but now! Were the potatoes pore-cooked and then finished on grill or? Beautiful.
@Heidih, not the potatoes were not precooked. Russets cut with a crinkle cutter and rubbed with some olive oil and seasoned and
cooked right on the grill. They actually cook surprising fast. I didn't start them until the chicken was almost done.
Today's breakfast.
Moe requested a tomato omelette. Tomato was from Matt's tomato garden.
Don't know which variety this one was, but the flavour was amazing.
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1 hour ago, Deephaven said:
Perfection. I love a thin crust but with a nice puffy rim. Just like yours.
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19 hours ago, PatrickT said:
1. What’s the total flour weight for your batch of dough?
I use the same dough for baguettes as pizza.
My normal batch of dough is 1000g of flour.
When making a dough just for pizza, I usually make a 500g batch. Matt likes to make large pizzas 16" to 17" and uses 450 to 500g of the dough
leaving around 340/350 for a smaller pizza for Moe and I. I don't like leftover pizza so I make just a 12 or 13" for Moe and I to share.
Also if I'm baking our pizza in the Ooni, smaller is better.
19 hours ago, PatrickT said:2. How many pizzas does that make?
Depending on the size of pizza you prefer, a 1000g flour batch of dough will make anywhere from 3/4 of the 16/17" pizzas for 4/5 of the smaller 12/13" pizzas.
Hope this makes sense.
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Chicken legs and potatoes done on the grill early this morning.
Moe had for breakfast and I'm taking same to work for lunch.
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On 8/29/2023 at 10:56 AM, Kim Shook said:
@Kim Shook, I keep coming back to look at this. Looks so good.
Last night's dinner
Flattered Chicken Breasts from Fifty Shades of Chicken A Parody in a Cookbook
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17 hours ago, Deephaven said:
I am also curious on your approach with the fridge for the long ferment. In your blog you state you put it in the fridge after the last stretch & fold. How long before baking do you take it out? If you have a multi-loaf dough do you split it and pre-shape right away or what's the process? I've found with doing this with my pizza dough that my sweet spot is about 3 hours in my house. Those balls I separate before putting in the fridge though and plan to experiment having it be in one big ball to save containers in the future...
I really appreciate the help. Your posts here gave me the confidence to finally just go for it!
I usually take a dough out of the fridge at least 7 to 8 hours to give it time to warm up and continue rising.
I have a batch (1000g flour) in the fridge that went in yesterday morning immediately after its last stretch and fold
and it will stay in the fridge until 8:00 PM tonight. It should be ready to start shaping around 3:00 AM.
When I take that one out I will put another batch in. I often leave them in the fridge for up to 5 days.
On my days off work, I might take a dough out in the morning and leave it on the counter all day and bake late afternoon early evening.
Or I might just make a dough and give it a long room temperature fermentation and bake later in the day.
3 hours ago, Maison Rustique said:I don't think AnnT ever sleeps at all! I can't believe she does all this and holds a job, too!! Superwoman!!
I do sleep, and get 5 to 6 hours between the hours of 9 and 3. Even if I go to bed late, I'm still awake by 3:00.
So I might as well bake. 😀
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6 hours ago, Deephaven said:
It turned out rather well for a guy who has only shaped tubular breads twice before with a much higher failure rate.
Basic recipe was 500g flour, 315g water (63%), 15gram salt (3%) and 1 gram of yeast. My kitchen was a bit cold for such a little amount of yeast so at 1:30pm I put the dough in my oven with the light on to speed up the proofing. It was perhaps still a little underproofed when I let it fly in the oven. That's on me and my house though.
I do have a question on your hydration choice Ann. I see in your blog that you have tried lots of different hydrations and seems to have you settled at 63% (if I read things in the right order anyways), but have also done upwards of 70% for baguettes. I had a difficult time stretching this dough for the stretch and folds. Wondering if I need more hydration to make that easier. I had to pick up the dough ball and literally pull on it to stretch. I am used to doing gravity coil folds on my sour doughs, but there I rarely go under 80% and often am in the 90% range of hydration so they are super droopy. That being said I've done no experimentation with hydration and see you have. Wondering what changed when you did. I expect that perhaps I am using stronger flour (I used 14.2% protein Sir Lancelot bread flour) which made the stretch and folds difficult? Any thoughts?
The overnight or one day ferment is genius btw. Lots of times I don't think far enough ahead in my cooking. Thank you!!
I'd say that your baguettes turned out way better than just "well". Great crust and crumb.
I vary the hydration. I've even gone over 70%. This batch was at 80%.
But I prefer between 63% and 68%. I still get the same crumb and the dough is easier to work with at the lower hydration. I started a 1000g this morning with just 2g of yeast at 68%. It went into the fridge and will come out tonight and be baked in the morning.
Also, depending on your flour and the weather conditions you might have to add more water. If the dough is feeling stiff and difficult while I'm doing the initial mix, stretch and folds, I add a bit more water. And I wet my hand in between each of the stretch and folds.
The flour I use is from Canadian wheat and it is a commercial flour from Rogers Flour.
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Tonight's dinner.
Homemade French Onion soup.
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19 hours ago, Kim Shook said:
I like the idea of the toasted baguette. Not something I ever think to do.
Baked sourdough baguettes this morning.
Moe had one sliced with just butter and a sliced tomato from our garden.
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Fed both of my starters yesterday morning and made a sourdough Levain
with some of the discard.
They had all more than doubled and the levain was ready to go into
a batch of dough.
Left dough out on the counter until just after 3:00 AM.
Eight early morning sourdough baguettes.
Sliced while still slightly warm.
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Hadn't really planned dinner but was thinking of a simple pasta using tomatoes from the garden.And maybe boneless chicken breasts on the grill. But I hadn't taken the chicken out of the freezer.Offered Moe the choice of pasta or a tomato salad with the chicken and he choose the salad.Since neither of us was overly hungry I pulled just one boneless chicken breast out of the freezerand zapped in the microwave on 30% power, for 4 minutes,just long enough start the defrost and then sliced it horizontally into two filets.Much easier to slice when still partially frozen.Pounded out, rubbed with garlic, Dijon mustard , salt, pepper, juice of a lemon and some olive oil.Left on the counter for 10 minutes while the grill heated.Sliced a number of ripe tomatoes, seasoned with dried basil,sliced white onion, fresh minced garlic, olive oil and a little red wine vinegar, salt and pepper.Set aside to marinate. Washed some lettuce.Chicken only took a few minutes on each side.Tossed the salad with the lettuce and served.We were eating within 30 minutes after I got home for work.-
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Used three of the Calabrese store bought buns to make triple decker toasted Club House sandwiches for breakfast.Sliced the top and bottom off of the third bun and then sliced in two for the third layer.
Lettuce, bacon, tomato and chicken breast.I still had a chicken breast left from the big roaster that I did on the grillfor dinner Thursday night.-
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On 8/23/2023 at 3:50 PM, liuzhou said:
Here you go. The inside.
I wasn't expecting the swirls either. Raisins fall into the same category as carrots for me, BUT Moe would love your bread.
On 8/24/2023 at 8:30 AM, PatrickT said:First focaccia. I would have preferred a more consistently airy crumb, but the flavors are just outstanding. This is roasted garlic, green onions, black cherry tomatoes, black olives, Parmigiano Reggiano cheese, olive oil and basil. The tomatoes and basil are from our garden.
@PatrickT, great looking focaccia and wonderful toppings. I love this photo.
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@Smithy, @rotuts, @Norm Matthews, @Okanagancook
Thank you for your Anniversary greetings.
I finally got around to grilling burgers on the new grill.
I had offered to make homemade fries but Moe said
he would be happy with potato chips. Made for an even easier worknight dinner.
Tomatoes from Matt's tomato garden.
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Moe and I celebrated our 44th Anniversary today, although we have actually been together for 50 years.I worked today but planned dinner so it was something simple, but worthy of a celebration dinner.
One of Moe's favourite dishes from Centro Restaurant in Toronto was Fettuccine Natasha.A vodka tomato cream sauce with smoked salmon. I made it tonight using linguine.We had a small wedding with about 25 guests at the home of our very good friends Patty and Michael.We served Champagne so it has been our tradition to have Champagne on our Anniversary.
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Spatchcocked a large roasting chicken this morning and seasoned with with garlic, dried oregano from our own garden,lemon zest, salt, pepper and olive oil.Moe took it out of the fridge for me, an hour before I got home.I added the juice of a lemon and let it sit another 15 minutes while the grill heated.
Grilled over indirect heat.Made roasted Greek potatoes in a cast iron skillet also on the grill.Place the pan on the double wide top shelf.
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Finally cooled down enough to use the oven.
Roast beef dinner.Stirling Silver top sirloin roast.Presalted Sunday.Roasted on high heat.Served with our traditional sides, including Yorkshire Pudding.This dinner always reminds us of the roast beef dinner at Honest Ed's Warehouse restaurant in Toronto back in the early 70's.
Also baked an apple pie early in the day.
Moe and I shared a piece for dessert.-
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I had a 1000g batch of dough in the fridge since Friday morning.Taken out last night and left on the counter until 4:00 AM this morning.Ralph Nieboer from the amazing Facebook bread group Breadworks, recently shared photos of little loaves baked in loaf pans.
So I decided to copy him this morning and used my baguette dough to bake mini loaves.
Aren't they cute?
Matt sliced one horizontally, while still warm. Even the crumb isn't bad.-
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Dinner 2023
in Cooking
Posted
My favourite Chicken Enchiladas. Copied from a Mexican restaurant no longer in Victoria.