Ann_T

July 26, 2016

How is this for shine?

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This dough was made last Tuesday and refrigerated until yesterday morning. 72% hydration.

I had intended to make pizza Sunday night but never got around to it. So I

made two pizzas yesterday morning and had enough dough left for two small baguettes.

I sliced one of the baguettes last night for dinner.

July 26, 2016

Baked two pizzas yesterday for breakfast. The dough had been in the fridge since last Tuesday.

I had intended to make the pizzas for dinner on Sunday night and never got around to it.

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One for my son.

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Topped with tomatoes, olives and basil.

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and one for Moe and I

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topped with mushrooms.

July 22, 2016

His and Her Eggs Benedict. Homemade Hollandaise.

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Moe likes his yolks runny

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and I like mine hard.

July 20, 2016

Thank you Rotuts.

Yesterday's breakfast

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Steamed eggs. These were big eggs, steamed for 7 minutes so that

they were in between - Soft enough for Moe and hard enough for me. .

Today's breakfast

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Tomatoes on homemade toasted baguette.

July 20, 2016

On 22/06/2016 at 3:52 PM, Captain said:

Had to make some crusty bread to go with my soup.

Very happy with the results.

Captain, Beautiful loaf. Look at that shine on the crumb.

Yesterday's Bake.

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Handmixed two 750g batches of dough yesterday morning. One at 68% (Boules) and the other at 70% (Baguettes).

July 19, 2016

Some pretty amazing breakfasts.

A few of Moe's recent breakfasts.

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A twist on steak and eggs. Sirloin burger topped with an egg with fried potatoes and toasted baguette.

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Steamed eggs, semi soft.

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Mushrooms on toast with goat cheese

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Potato Frittata.

July 12, 2016

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Fresh local Blueberries.

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The first blueberry pie of the season.

June 20, 2016

Wow, some pretty spectacular breakfasts.

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Start this morning off with Eggs Benedict. Homemade Hollandaise. This is my plate. I like my eggs more set than Moe. A lot more.

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Cornbread Waffles with maple syrup.

June 10, 2016

Sartoric, your dinner looks delicious, all of it, but it is the warm potato salad that I'm drawn to. Am I seeing bacon?

Last night's dinner.

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My version of chicken piccata using green peppercorns instead of capers.

Not a fan of capers. With a side of pasta Aglio E Olio.

June 10, 2016

A couple of this weeks dinners.

Greek on the menu last night.

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Greek Salad

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Lamb Shanks with rice and Greek potatoes.

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Roast Rack of Pork.

and for dessert

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Strawberry Meringue Roulade. Strawberries were from our own little strawberry patch.

June 3, 2016

Nice Crumb Franci.

I still had one batch of dough in the fridge from Tuesday.

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Took it out last night and baked a pizza and three baguettes of various sizes.

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68% Hydration

Sliced this morning for breakfast. Lots of shine to the crumb.

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This same dough makes a great pizza crust.

June 3, 2016

On 01/06/2016 at 10:15 AM, shain said:

@Ann_T Those are beautiful pictures! This omelette look great.

Thanks Shain.

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I was out of eggs so made Moe a deconstructed steak sandwich for breakfast.

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With fried onions and sautéed mushrooms.

June 3, 2016

I had a batch of bread dough in the fridge since Tuesday morning.

Used it tonight to make a pizza and three small baguettes.

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June 1, 2016

Started the morning, bright and early (4:00 AM) with

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toasted caramelized onion and poppy seed bread.

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Three hours later I made Moe a real breakfast.

June 1, 2016

Cakewalk, great looking crumb.

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Caramelized onion and poppy seed baguettes.

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Makes great toast.

May 31, 2016

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Rhubarb Tart - Free-form, baked on parchment.

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Topped with whipped cream.

May 29, 2016

Steamed Moe "soft boiled" eggs for breakfast and steamed one, two minutes longer for me.

Wanted mine in-between soft and hard.

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The eggs were local farm fresh eggs.
Even this semi-soft steamed was easy to peel

May 27, 2016

Liuzhou, I owe you a thank you. So glad I saw your fried rice this morning. Looks so good. And it pushed me to make chicken fried rice to take for lunch. I had leftover rice from last night's dinner and three boneless chicken breasts in the fridge. Two of which were destined for tonight's dinner. So I used one of the breasts, thinly sliced, marinated in Shaoxing wine, sesame oil and cornstarch for about 25 minutes. Sautéed the chicken in the wok. Finished with Onions, garlic, ginger, green onions, peas and egg. Had to resist eating it for breakfast.

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May 27, 2016

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Grilled filets for dinner and served with buttered rice

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and grilled zucchini, onions and peppers.

May 26, 2016

21 hours ago, DianaB said:

Many thanks for your kind comment. I have adored your pictures on this thread for a very long time. These days all my bread recipes come from Eric Kayser's book that I know other readers have criticised. This for using yeast in addition to sourdough but for me every recipe I have tried from that book has given wonderful results. Before Kayser I used the Forkish book and also had some great results but without the predictability of Kayser. I'm happy I have both and have learnt a great deal from each.

Happy Baking!

Thanks Diana.

I often add 60 to 100g of discarded starter to a batch of yeast dough. I reduce the yeast from 4 g to 2g if I am going to put the dough in the fridge overnight. It enhances the flavour and texture but without tasting like sourdough.

Just ignore any of those that criticise. Bake what makes you happy.

May 24, 2016

Diana, It would certainly suit me. I make sourdough , but if truth be told, it is my yeast based breads that I prefer. I only make sourdough because I can and I have a son that loves it. I'd love your bread.