Ann_T
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Posts posted by Ann_T
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Anna, even prior to last year, when I found the stretch and fold method, I often made bread with a preferment, with or without sourdough starter. Even now, probably half the loaves I make are given a day or two cold fermentation. The longer fermentation also makes for the best pizza crust.
~Ann
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I had poor results with the NY Times bread also. Though one try was enough for me.
I have to agree with Jonorvellewalker and CatPoet. I tried the NY Times No Knead a couple of times and found it lacking.
I actually enjoy the whole process of bread baking so I missed the joy and satisfaction I get from baking bread.
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Shelby, love the sides you served with your burger.
IrishJersey, great first dinner post.
Last night's burger. With potato wedges also cooked on the grill.
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Shelby, You are welcome. Glad you enjoyed the meatballs.
Dinner off the grill. Makes for an easy clean up.
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Quick Chicken and Ginger stir fry over rice.
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Sourdough Boules baked in Dutch Ovens.
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JoNorvelleWalker, very nice looking baguette.
Pizza was on the menu tonight. Two with sourdough crusts. Baked on the grill in a Bakerstone Pizza Oven.
First out of the oven
My son's - Greek Potato, Feta and Kalamata Olive pizza.
Ours - Italian Sausage and Mushrooms.
Sourdough Crust.
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Mom always said don't bake when it is raining. it's raining buckets. I say hogwash
Radtek, I have never heard that old wives tale.
Good thing it isn't true or I wouldn't get much baking done here on Canada's rainy west coast.
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A couple of recent meals.
Last night's dinner - Fresh halibut in a lemon dill buerre blanc sauce.
Chicken Enchiladas.
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Nice colour on your crust Anna. I find the Dutch oven a bit of a challenge too. Prefer to bake on a stone instead.
Two batches of bread - one sourdough (Batards) and the other my regular bread.
Sourdough
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Elsie, Love the idea of adding cranberries. Did you bake in muffin tins?
~Ann
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Anna, you have been making some great looking loaves and buns.
Yesterday's bread. Eight medium size boules from two batches of dough, each 750g.
Sliced this morning for breakfast.
Toasted.
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The cheddar cheese bread made great toast.
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Paul, I love the idea of your stuffed shells.
Shelby, I would be happy with your burger or your taco salad.
Huiray, I would love to be a guest at your table.
A few of our earlier March meals.
Pizza
Baked on the Grill in a Bakerstone Pizza Oven.
First Halibut of the season.
Slow roasted corned beef, seasoned Pastrami style
Corned beef sandwiches on homemade Rye.
Leg of Lamb - Greek Style
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Cheddar Cheese Bread - Two loaves from a 750g batch.
On the last stretch and fold I added aged cheddar. Shredded on the coarse blade of the processor. I didn't measure the cheese, but there was more than one cup.
Baked in Dutch Ovens.
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Kay, I'll look forward to pictures.
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Rather than make a preferment with sourdough starter, as I usually do, I have started making sourdough by just adding 140g of discarded starter to 500g of flour. This dough was handmixed - autolyze/stretch/fold method and left in the fridge overnight.
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Thanks Smithy. The sandwich was really good.
Sunday night I fed my starters, made a biga/preferment with the discard and on Monday mixed up a batch of sourdough rye and baked it later in the day.
Since I hadn't fed either of my starters in a few weeks, I decided to feed them once again Monday morning before putting them back into the fridge. Rather than throw out the discard or make another preferment, I just tossed 140 g of starter into one 500g batch of bread, and the remaining 140g of discard into a second 500g batch. But I also added one little gram of yeast to this mix, just in case. Both doughs went into the fridge for an overnight fermentation.
Took both out today , early afternoon. Baked two loaves from each batch.
This is the first time I've baked sourdough without making a preferment first.
Really happy with the crust, crumb and flavour.
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Baked sourdough rye yesterday. Needed it for sandwiches.
Slow roasted corned beef, seasoned with fresh garlic and lots of black pepper and fresh ground coriander.
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Smithy, I added both the cheese and the onions during the final shaping. The onions were caramelized and the cheese was cut into small 1/4 to 1/2" cubes. I covered the surface of the dough with the onions and cheese and then brought the top of the dough half over the filling. Placed a little more cheese and onions over that and then continue shaping and sealing.
The longer baguette had more of the cheese and onions. Sliced this morning.
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Added cubes of Swiss Gruyere and caramalized onions to two of the three baguettes baked today.
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Elsie, your focaccia turned out great. I'll have to try Paulpegg's recipe.
Today's bread. Eight small baguettes. 1500g batch of dough at 70% hydration.
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A few meals from the last week.
Grilled hot dogs on homemade buns
With home-made potato chips
Grilled Chicken - Greek style
With rice, potatoes and Greek salad
Rigatoni
with basil garlic meatballs.
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Dave, no reason to make something else when you find something that you really love. Great looking loaf. Beautiful crust and crumb.
I only had time to bake once on my days off this week so I baked eight smaller size baguettes. Same day dough. Hand Mixed early morning, and baked mid afternoon.
The perfect size for breakfast for two or three.
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Dinner 2015 (Part 3)
in Cooking
Posted
Huiray, I want to eat at your table.
My husband's birthday dinner.
Grilled Filet Mignon with roasted potatoes, corn and asparagus.
It is a tradition that his birthday cake/dessert is always something with strawberries.
Rolled Meringue filled with strawberries and whipped cream.