Ann_T

Another pizza night. Greek Potato pizza for my son. Still on the peel, just out of the oven. And two individual pizzas. One topped with pepperoni and mushroom and the other with just mushrooms.

Moe's Breakfast this morning. Local sausage and farm fresh eggs.

Chicken Piccata using green peppercorns instead of capers. (I don't care for capers). Simple pan sauce of butter, a little bit of flour, fresh minced garlic, chicken broth with green peppercorns, and the juice of a whole lemon. Finished with minced Italian parsley. Sides were roasted potatoes, and whole shallots, broccoli, cauliflower, zucchini and red peppers.

BonVivant, your smoked soup is so beautifully presented. Liamsaut, Would love your dinner. I never think to buy just lobster tails. I need to do that. Greek Style Lamb shanks Raspberry Cobbler for dessert.

Kbjesq, I slash immediately before the loaves go into the oven. There are a number of good videos on line (lots of bad ones too). This one is good.

Thanks Elaina. Thanks Kbjesq. No just a home cook that enjoys baking bread. I have been using this lame for the last four or five months. It was actually a gift from a friend. Before that I used another lame a cheapy one with the curved blade and I've been known to use just plain straight razor blades. Even a sharp knife will work in a pinch.

Thanks Kim. And I would be happy with your breakfast. Toast and tomatoes is my favourite breakfast. Just with salt and pepper though. Used up the roast beef from last night's dinner. Made Moe his favourite - Roast Beef with au jus served with scrambled egg and toast. And my favourite leftover roast beef sandwich - Beef Dip. I added a little homemade horseradish to the sandwich.

Weinoo, I think that you breakfast looks delicious. And I think your egg looks the way an egg is suppose to look. Moe wanted just a couple of pieces of toast as a pre-breakfast before heading over to the workshop. This will keep him going until he gets home for a real breakfast.

Patrick, love that photo. Quick and easy roast beef dinner. Small Top Sirloin (Sterling Silver beef) presalted and roasted at 500°F for about 22 minutes. Left to rest while potatoes continued to cook.

Two batches of dough started on Tuesday and refrigerated immediately after the last stretch and fold. Had to knock both down before bed Tuesday night as the dough was pushing off the lids on the containers. I should have knocked them both down again before leaving yesterday morning. By the time I got home around 2:00 , the lids were pushed up and the dough had risen about an inch above the top of the container. I gave each another stretch and fold to more or less knock them down again and then left both containers on the counter until they reached the top one more time. Shaped four rounds out of the 1000g batch and four baguettes from the 750g batch. This is a combination dough with just 4g of yeast and 100g of sourdough starter. Bread was too warm to put away last night so I left it on the counter to cool, covered with a tea towel. Sliced this morning. Crumb shot baguette. And one of the rounds. Moe wanted a couple of slices toasted before heading over to the work shop this morning. Will keep him going until he gets back home and has a real breakfast. Love the flavour of this bread. More developed because of the starter, but with just a little tang and not the sourdough flavour that I dislike.

Subbed beef for pork in my favourite chile verde recipe and also added black beans and pinto beans. Topped with cheese and home-made salsa and served with flour tortillas.

It seems to be National Toast Day everyday at our house.

Yesterday's bread Sliced for breakfast. Toasted and topped with Canadian Back Bacon and tomatoes.

Elaina, beautiful loaf and crumb. But it is your English Muffins that I'm wanting. Handmixed two doughs before leaving for work yesterday morning. One baked last night and one baked this morning. Both were identical except for the hyrdation. One was at 68% and the other at 72%. Both had 750g flour with 5g of yeast, 22g salt and 100g of sourdough starter (discard). The addition of just a small amount of sourdough starter added to this yeast dough, gives me a bread with a more developed, enhanced flavour, with a nice light tang, but without the true sourdough flavour that I don't care for. Both went into the fridge immediately after the last stretch and fold. My son took the 68% dough out at 4:00 pm so that I could bake it last night. The 72% batch I took out of the fridge this morning at 2:30 AM and it was ready to shape at 4:30. Out of the oven before 7:00AM. Sliced for breakfast.

Last night's dinner. I ground up a couple of top sirloin steaks and made burgers. Served with homemade onion rings. Soaked in buttermilk and dipped in seasoned flour. Eggplant Parmesan with a side of spaghetti.

Liuzhou, that is how I like my boiled eggs. Unlike Moe who likes his soft.

Yesterday's bread. Singing Bread. https://youtu.be/ygdHFUF3C9o I tossed 100g of discarded starter into my regular baguette dough which has 5g of yeast. Really happy with the flavour of this bread. The sourdough starter adds just enough tang to make it interesting without the sourdough flavour that I don't care for. This was 68% hydration. So not a lot of big holes, but still shines.

Anna, I don't make many pan breads, but I want one of those Pullman Pans. Elaina, I just sat down with a second coffee and would love a piece of your cinnamon swirl. Had my friend mill me some Canadian Whole Wheat on Sunday so I used some to make a WW bread yesterday. I used my regular homestyle white but subbed 50% of the white for whole wheat. Sliced while still warm.

Pizza night. Two pizzas. Sourdough crusts. One for my son - Half Greek potato and the other half topped with tomatoes and Kalamata Olives. Crust. And one topped with Italian Sausage and Mushrooms For Moe and I to share.

Patrick, beautiful. Love the photos. Baked two sourdough loaves last night. Sliced this morning.

Thanks Scubadoo. Baked sourdough bread last night and toasted this morning. Served with scrambled eggs with tomatoes.

Arctic Char. Loosely following Huiray. Steamed in a bamboo steamer - Arctic Char ( Shao Hsing wine, sesame oil, a little chicken broth, minced garlic, ginger, green onion. Served with baby bok choy.)

Moe requested Soft Boiled Eggs. Steamed for four minutes for soft boiled.

Thanks BonVivant. We had soup for dinner last night. I could live on this soup. Mexican Chicken Rice (Caldo Tlapeno).

Moe's breakfast. Scrambled eggs with homemade biscuits.