Ann_T

A couple of this weeks dinners. Greek on the menu last night. Greek Salad Lamb Shanks with rice and Greek potatoes. Roast Rack of Pork. and for dessert Strawberry Meringue Roulade. Strawberries were from our own little strawberry patch.

Nice Crumb Franci. I still had one batch of dough in the fridge from Tuesday. Took it out last night and baked a pizza and three baguettes of various sizes. 68% Hydration Sliced this morning for breakfast. Lots of shine to the crumb. This same dough makes a great pizza crust.

Thanks Shain. I was out of eggs so made Moe a deconstructed steak sandwich for breakfast. With fried onions and sautéed mushrooms.

I had a batch of bread dough in the fridge since Tuesday morning. Used it tonight to make a pizza and three small baguettes.

Started the morning, bright and early (4:00 AM) with toasted caramelized onion and poppy seed bread. Three hours later I made Moe a real breakfast.

Cakewalk, great looking crumb. Caramelized onion and poppy seed baguettes. Makes great toast.

Rhubarb Tart - Free-form, baked on parchment. Topped with whipped cream.

Steamed Moe "soft boiled" eggs for breakfast and steamed one, two minutes longer for me. Wanted mine in-between soft and hard. The eggs were local farm fresh eggs. Even this semi-soft steamed was easy to peel

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.

Grilled filets for dinner and served with buttered rice and grilled zucchini, onions and peppers.

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.

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.

Diana, beautiful crumb on your bread. Double bake today. One batch was sour dough, no commercial yeast. Started with a biga on Sunday and baked today. Baked in Dutch Ovens. This was the small round. Crumb. The second batch, was a yeast dough that I also added 60g of discarded starter. Handmixed using the stretch and fold method and baked same day. My husband came home just as I was taking the baguettes out of the oven and was looking for lunch. So this baguette was sliced while still hot. Less than five minutes out of the oven.

Thursday's dinner. New York Strips with Green Peppercorn sauce. and for dessert, Rhubarb Pie.

Moe requested soft boiled eggs for breakfast. Farm fresh on Thursday, steamed for 4 minutes and served with toast fingers.

Rhubarb Pie

Norm, thanks for sharing your recipe. I will definitely be giving this a try. I've never made Swedish Rye. Baked Kaiser buns yesterday to use as hamburger buns.

Elaina, lovely bread. Just look at that great crumb. Liamsaunt, beautiful photo. Grilled burgers and shoestring fries (double fried) for last night's dinner. ' Homemade Kaisers.

Oh Anna, that looks so good. Today's breakfast - Moe's. - Soft boiled eggs with toasted baguette. Bread was still warm . Baked this morning. Yesterday's breakfast was actually suppose to be Sunday night's dinner. But I never got around to making it so I roasted the chicken breasts yesterday morning and we had a roast chicken dinner with mashed potatoes, dressing and asparagus. My kind of breakfast.

Hand-mixed two batches of dough on Saturday morning. Both went into the fridge for a long bulk rise. Both 750g at 72% hydration. One batch taken out and baked early Monday morning. Six small boules. Second batch was taken out of the fridge early this morning. and netted four baguettes.

Anna, nice looking burger and hot dog buns. Same day dough. Hand-mixed in the morning and baked in the evening. 72% hydration. Six smaller size boules. Sliced in the morning for breakfast.

Quail on the menu tonight. Marinated earlier in the day with garlic, lemon zest, oregano, salt, pepper, and olive oil. About an hour or so before grilling added the juice of a whole lemon. Grilled Served with roasted potatoes, zucchini and tomatoes.

Up early so made Moe some toast to have with his coffee. It was only 4:30 so I'll make him a real breakfast later at a more civilized hour. Yesterday's breakfast Ham and buttered basted day old eggs.

This weeks bread. Two 750g batches of dough both started early Saturday morning and then into the fridge for a longer fermentation. Used one of the doughs on Sunday for two small pizzas. One topped with olives and the other just a Margherita. and two small baguettes. Second batch was baked yesterday. Two Boules baked in Dutch Ovens. Crumb.

My favourite fish too. Love the way you prepared it. I've never seen a halibut that small.