Ann_T

Pizza last night. Made a Biga the night before and mix up a batch bread dough in the morning before leaving for work. Two pizzas. Greek for my son. Topped with potatoes, black olives and feta. And one for Moe and I to share With Italian Sausage and mushrooms.

Liam, love that photo. Pulled one of my baguettes out of the freezer this morning. Toasted and served with scrambled eggs and bacon.

Anna, thank you for catching that. It should read 20g of salt and 1g of yeast.

I've gone back to using a Biga/preferment. Something I use to always do. This batch of bread was started on Saturday evening. Just before bed, I mixed up 1g of yeast with 220 g of water and 220g of flour and left it covered on the counter overnight. In the morning it had more than doubled and was bubbling away. I added 530 g of flour, 290 g of water, 20g of yeast and 1 more little gram of yeast. So total yeast was just over 2/3 teaspoon. Hand-mixed using the stretch and fold method. After the last s/f the dough went into the fridge until this morning. I baked two long baguettes. One 24", which just fit diagonally on the stone and one was 22". Crumb. Is anything better than still slightly warm buttered bread?.

It has been a while since I posted to the Dinner thread. So many wonderful dinners and photos. Huiray, I keep coming back to your Pork meatballs & daikon in peppery milky pork stock. It looks so rich and delicious. My husband is fighting a head cold. I bet that would make him feel so much better. A few recent meals. Dungeness crab. Steamed and served with just garlic butter. Burgers and double fried potatoes. Farfalle in a simple tomato herb and garlic sauce. Chicken Curry Aloo Gobi , Basmati pilaf and homemade chapati.

Anna, beautiful shiny Challah. I'm sourdough'd out so I went back to "yeast" doughs. Started two different batches yesterday. Both at 1000g and 68% hydration. One was started with a Biga/preferment and the other with just yeast. Both left overnight in the fridge and then baked today. Eight mini boules with the yeast only dough. And 8 mini baguettes with the dough started with the Biga.

I agree with Rotuts. I appreciate a generous topping of frosting. Wish I had one now with my coffee.

Darienne, the recipe calls for an 8" round, but I used an oblong springform pan. Shelby, I often sub sour cream for yogurt and vice versa.

Kim you are one busy lady. Can't wait to see the photos. \\ Baked David Rocco's Apple Yogurt Cake yesterday. Very easy, simple cake to make. Definitely making this one again.

Yesterday's bread. Host's note: this delicious topic is continued in The Bread Topic (2015-).

Anna, a perfect poached egg. Made Moe scrambled egg with tomato for breakfast today. With toasted homemade sourdough. Bread came out of the oven late last night.

Today's breakfast. Poached eggs on home-made toasted baguette. Local farm fresh eggs. Yesterday's breakfast. Caramelized onions, spinach and cheese omelette.

Norm, two beautiful baguettes. Nice golden colour.

Double batch today. Small baguettes and small boules.

Adapted standard recipe to make a caramelized onion and poppyseed version. Came out of the oven late evening. Husband and son both had warm buttered slices as bed time snack.

Today's bread. Four baguettes. Dough was hand-mixed yesterday and refrigerated until this morning. 750g flour, 525g water (70% ) 4g yeast, 22g salt.

Shelby, Happy Belated Birthday. You made one of my favourite cakes. Love Boston Cream. Hope you had a wonderful day. Yesterday was our Canadian Thanksgiving. Made an apple pie for dessert. Ready for the oven. Hand cut the leaves for a top crust. Just out of the oven.

Shelby, great looking buns. That is a very good recipe. I like that you were generous with the seeds. Last Thursday's bread. Two batches, both 750g at 70% hydration. Four baguettes from my regular high protein flour and the Boule from half regular and half double 00. Made a focaccia with some of the Double 00 batch. Topped with roasted little Italian tomatoes, kalamata olives and mushrooms.

Shelby, I'm really enjoying following you this week. Especially love all the tomatoes . Moe always says that I haven't met a tomato I didn't like. My favourite season. I'm happy to eat a tomato like an apple with salt and pepper grinder in hand. I'm with your husband though. I like the peel. Look forward to the rest of the week. ~Ann

I so agree. Mexican twice this week. Last night - Chicken Enchiladas. Homemade corn tortillas and enchilada sauce. And last weekend we had hard shell tacos. Because sometimes only a hard shell taco will do.

Double batch at 750g flour , 75% hydration. Four smaller baguettes, one dragon tail baguette and two with cheese.

Two pizzas last night. One for my son topped with olives, yellow tomatoes and fresh basil. Rim crust And one for Moe and I Topped with spicy Italian sausage and olives. Rim

Above was yesterday's breakfast. And today's. Soft boiled eggs with toast fingers.

Mushroom and Spinach Omelette. Fresh Eggs - free range from the farm stand just around the corner. Toasted home-made baguette.

Bread and Pasta. My favourite pasta sauce - Italian Sausage and Rosemary.